Glorious Chicken Parmesan and Spaghetti
These are the top reasons why we adore this recipe:
- the chicken is golden-brown and crunchy and baked with tomato sauce and cheese
- the meat is juicy and tender
- a fantastic weeknight or weekend family meal
- the kids adore this dish as it contains everything they adore
- optionally store in the fridge for up to 2 days
Essential ingredients
This popular dish is incredibly flavorful thanks to its divine ingredients. In this recipe, we use easily accessible ingredients that you can find in any store. We purchased them in our local Lidl. Find the whole recipe below with exact measurements.
Meat - Choose thin chicken cutlets. Flatten the chicken with a rolling pin or hammer. Coat in eggs, flour, and breadcrumbs and fry until golden brown. Then, make the sauce and cheese.
Sauce - A very important ingredient is homemade tomato sauce, which you will need for the chicken cutlets and the spaghetti. It's light and flavorful.
Cheese - In this recipe, we will need Parmesan cheese, which will add a lot of flavor, and Mozzarella cheese, which will melt beautifully.
Spaghetti - Use leftover tomato sauce and toss it with spaghetti. This is an amazing side dish that goes well with the meat.
Storing
It's best to make this dish from scratch. However, you can always save some for later.
Keep the chilled Chicken Parmesan and Spaghetti in an airtight container in the fridge for up to 2 days. Before serving, reheat in the microwave oven or using a skillet.
How to make Chicken Parmesan at home (video)
Learn how to make this Easy Chicken Parmesan at home.
Next, try these delicious steaks and cutlets
- Corn Flakes Chicken Tenders
- Turkey Cutlets with Mushroom Cream Sauce
- Chicken Cutlets in Cream Sauce
- Pork Shoulder Steak with Pepper Sauce
- Thin Sliced Round Steak with Sauce
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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tomato sauce
Place a pan with olive oil over medium heat. Add the diced onion and saute for 5 minutes. Add the minced garlic, basil, oregano and cook for 2 minutes. Pour in the tomato passata and water. Season with salt and pepper, and optionally add in the parmesan rind for more flavor. Bring to a boil, stir, cover with a lid, and reduce the heat to low. Cook for 20 minutes.
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fried chicken
Place the chicken cutlets on your working surface. Cover with parchment paper and flatten the chicken with a rolling pin or hammer. Add the eggs to one deep plate, then the breadcrumbs, parmesan cheese, and a pinch of salt to a second deep plate, and the flour, salt, and pepper to the third plate. Coat the chicken cutlets in flour, dip them in the egg mixture, and coat them in breadcrumbs.
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fry the chicken
Pour the oil into a deep pan and place over high heat. When the oil reaches 175 °C / 350 °F, start frying. Fry the chicken cutlets for 2 minutes per side while gently shaking the pan at all times. Place a rack in the upper position in your oven and preheat it to 220 °C / 430 °F. Place the fried chicken on a baking sheet. Don't use parchment paper; ensure there's enough space between the meat. Add a few tablespoons of tomato sauce on top of each cutlet so that it's almost covered. Sprinkle with a teaspoon of parmesan cheese. Add two slices of Mozzarella cheese to each cutlet and place in the oven. Roast for 12 - 15 minutes at 220 °C / 430 °F or until the cheese melts.
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serve
Cook the spaghetti according to the package instructions until cooked al dente. Drain and add to the rest of the tomato sauce. Pour 100ml (1/2 cup) of preserved cooking pasta water and toss to combine. Divide the spaghetti between four deep plates. Optionally sprinkle with some freshly grated parmesan cheese and add slices of Chicken Parmesan on top. For some freshness, sprinkle with chopped chives or basil.
