Chicken Parmesan with Spaghetti and Fresh Basil

Why You’ll Love This Recipe

• Ultra-crisp cutlets that stay crunchy under sauce and cheese.
• Classic flavors: bright marinara, melty mozzarella, fragrant basil.
• Restaurant-style presentation, weeknight-friendly method.
• Clear timing and temperatures for reliable results.

Grocery List

• Produce: Fresh basil
• Dairy: Mozzarella (8 oz), Parmesan, eggs
• Pantry: Boneless skinless chicken breasts, marinara sauce (3 cups), spaghetti (12 oz), panko, Italian breadcrumbs, all-purpose flour, kosher salt, black pepper, garlic powder, dried oregano (optional), red pepper flakes (optional), neutral frying oil, extra-virgin olive oil

Full Ingredients

Chicken Cutlets

• 2 large boneless, skinless chicken breasts (about 1.25 lb/570 g total), halved horizontally and pounded to 1/2 inch
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Breading Station

• 1/2 cup (65 g) all-purpose flour
• 2 large eggs
• 2 tbsp water
• 3/4 cup (35–40 g) panko breadcrumbs
• 1/2 cup (45–50 g) Italian-style breadcrumbs
• 1/2 cup (45 g) finely grated Parmesan cheese
• 1 tsp dried oregano (optional)
• 1/4 tsp red pepper flakes (optional)

For Frying

• 3/4–1 cup neutral oil (canola or vegetable), for shallow-frying

Assembly & Sauce

• 3 cups (710 ml) marinara sauce, warmed and divided
• 8 oz (225 g) low-moisture whole-milk mozzarella, shredded (about 2 cups)
• 1/4 cup grated Parmesan, for topping
• Fresh basil leaves, torn (about 1/2 cup loosely packed)
• 2 tbsp extra-virgin olive oil, for finishing

Spaghetti

• 12 oz (340 g) spaghetti
• 1 tbsp kosher salt for the pasta water
• 1/2–3/4 cup reserved pasta cooking water
• 1 tbsp extra-virgin olive oil (optional, to toss)

Step-by-Step Instructions

Step 1: Prep the chicken and preheat the oven

Heat the oven to 450°F (232°C) with a rack in the upper-middle position. Line a rimmed baking sheet with foil and set a wire rack on top. Halve the chicken breasts horizontally into 4 cutlets and pound each to an even 1/2 inch thickness between sheets of plastic or parchment. Pat dry, then season both sides with the salt, pepper, and garlic powder.

Step 2: Set up the breading station

Place the flour in a shallow dish. In a second dish, whisk the eggs with the water. In a third dish, combine the panko, Italian breadcrumbs, Parmesan, oregano, and red pepper flakes (if using). This three-part setup keeps the breading crisp and well-adhered.

Step 3: Bread the cutlets

Working one piece at a time, dredge chicken in flour (shake off excess), dip in egg (let excess drip), then press firmly into the breadcrumb mixture to coat both sides. Set the breaded cutlets on the prepared rack and let them sit 5–10 minutes; this helps the coating set so it won’t slip during frying.

Step 4: Shallow-fry to golden crisp

Pour 3/4–1 cup oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until the oil shimmers (350°F/175°C if using a thermometer). Fry the cutlets in batches without crowding until deep golden and crisp, 3–4 minutes per side, reaching an internal temperature of 160°F (71°C). Transfer to the rack to drain; immediately sprinkle with a pinch of salt for maximum crispness.

Step 5: Sauce, cheese, and oven finish

Spread 1 cup of the warm marinara in a 9×13-inch baking dish. Nestle the cutlets on top. Spoon another 1/2 cup sauce over the centers (keep edges exposed to stay crisp). Top evenly with shredded mozzarella and a light shower of Parmesan. Bake 6–8 minutes until the cheese is melted and bubbling. For browned spots, switch to broil for 1–2 minutes, watching closely. Let rest 3–5 minutes.

Step 6: Boil the spaghetti and toss with sauce

While the cutlets bake, cook the spaghetti in a large pot of boiling salted water (1 tbsp salt) until al dente, 8–10 minutes. Reserve 1/2–3/4 cup pasta water, then drain. Return the pasta to the pot and toss with 1 cup warm marinara, 1/4–1/2 cup reserved pasta water (as needed to gloss), and 1 tbsp olive oil. Keep warm. Reserve the remaining 1/2 cup marinara for serving.

Step 7: Plate and finish

Divide the sauced spaghetti among 4 warm plates or shallow bowls. Place a cutlet on each portion. Spoon a bit of the reserved marinara around the chicken (not over the edges). Shower with torn basil and a little extra Parmesan. Drizzle each plate with about 1/2 tbsp extra-virgin olive oil. Serve immediately.

Pro Tips

• For maximum crunch, leave some cutlet edges bare of sauce so they stay shatteringly crisp under the broiler.
• Use low-moisture mozzarella for even melting and fewer watery pools; shred it yourself for best melt.
• Let breaded cutlets rest before frying so the coating adheres and doesn’t bubble off.
• Keep oil between 340–360°F; too cool equals greasy crust, too hot scorches the crumbs.
• Toss pasta with warmed sauce and a splash of pasta water for a glossy, silky coating.

Variations

• Air Fryer Chicken Parm: Spray breaded cutlets, air-fry at 390°F for 10–12 minutes, flipping once. Top with sauce and cheese and air-fry 2–3 minutes more.
• Spicy Arrabbiata: Swap marinara for arrabbiata and add extra red pepper flakes to the breadcrumb mix.
• Fresh Mozzarella: Use thin slices of fresh mozz; blot dry first and bake 1–2 minutes longer to prevent excess moisture.

Storage & Make-Ahead

Bread the cutlets up to 24 hours ahead; place on a rack, cover, and refrigerate. To store leftovers, keep cutlets and pasta separate for best texture. Refrigerate up to 3 days. Reheat cutlets on a rack at 400°F for 10–12 minutes until hot and crisp; broil briefly to re-melt cheese. Reheat pasta gently with a splash of water and extra sauce. Breaded, uncooked cutlets can be frozen on a sheet until solid, then stored in a freezer bag for up to 2 months; fry from frozen, adding 2–3 minutes per side.

Nutrition (per serving)

Approximate: 1,180 calories; 60 g protein; 105 g carbohydrates; 55 g fat; 6 g fiber; 1,760 mg sodium. Values will vary with sauce brand, oil absorption, and cheese used.