Chicken Parmesan with Spaghetti

Servings: 4 · Prep: 15 min · Cook: 25 min · Total: 40 min

Ingredients

• 1 1/2 pounds Boneless skinless chicken breast cutlets
• 1 1/2 cups Plain panko breadcrumbs
• 2 each Large eggs
• 3 tablespoons Olive oil
• 2 1/2 cups Prepared marinara tomato sauce
• 1 cup Shredded low-moisture mozzarella cheese
• 1/2 cup Finely grated Parmesan cheese
• 12 ounces Dry spaghetti
• 1 teaspoon Garlic powder
• 1 tablespoon Table salt
• 1/2 teaspoon Ground black pepper
• 4 quarts Water

Equipment

Colander; Fork; Wooden spoon; Oven mitts; Paper towels; Oven with broiler; Pastry brush; Heatproof measuring cup; turner; Instant-read food thermometer; 6-quart pot; Broiler-safe 13-by-18-inch rimmed baking tray; 2 shallow bowls; 2-quart saucepan; colander; fork; wooden spoon; oven mitts; paper towels; oven with broiler; pastry brush; heatproof measuring cup; instant-read food thermometer; broiler-safe 13-by-18-inch rimmed baking tray

Steps

1. Prepare the oven and pasta water. Wash your hands with soap and water for at least 20 seconds. Heat the oven to 425°F. Position one rack in the middle and another about 6 inches below the broiler element. Bring the 4 quarts of water to a boil in the large pot while you prepare the chicken.
   • 4 quarts Water

   Wash hands with soap and water for at least 20 seconds before handling food.

2. Prepare the tray and breading. Brush the bare baking tray with 1 tablespoon of the olive oil; do not line it with parchment because it will go under the broiler. Beat the eggs in one shallow bowl. In the second bowl, thoroughly mix the breadcrumbs with the remaining 2 tablespoons olive oil, breaking up any clumps with a fork. Stir in 1/4 cup Parmesan and the garlic powder.
   • 1 1/2 cups panko breadcrumbs
   • 2 Each egg
   • 3 tablespoons olive oil
   • 1/4 cup parmesan cheese — finely grated
   • 1 teaspoon garlic powder

   Do not line the tray with parchment because it will go under the broiler.

3. Coat the chicken cutlets. Pat the chicken cutlets dry with paper towels without rinsing them. Season both sides with the measured 1/2 teaspoon salt and 1/2 teaspoon pepper, distributing them evenly among all four cutlets. Dip each cutlet into the beaten egg, let the excess drip off, then press both sides firmly into the breadcrumb mixture. Arrange the breaded cutlets on the tray without overlapping. Discard leftover egg and breading, then wash your hands and clean any surfaces and utensils that touched raw chicken.
   • 4 Each chicken breast cutlets
   • 1/2 teaspoon Table Salt
   • 1/2 teaspoon Ground Black Pepper — ground

   Do not rinse raw chicken; wash hands and clean surfaces and utensils that touched it.

4. Bake the cutlets until crisp. Bake on the middle rack for 10 minutes. Carefully flip the cutlets with the turner, then bake for another 8–12 minutes, until the coating is golden and crisp. Coordinate the sauce and spaghetti during this baking time as described in the next step.

   Use oven mitts when handling the hot tray.

5. Warm the sauce and cook the spaghetti. While the chicken bakes, warm all 2 1/2 cups tomato sauce in the saucepan over medium-low heat, stirring occasionally. Reduce the heat to low once it begins to simmer. Around the time you flip the chicken, add the remaining 2 1/2 teaspoons salt and the spaghetti to the boiling water. Stir well and cook according to the package timing until al dente, aiming to finish the pasta while the chicken is under the broiler.
   • 2 1/2 cups marinara sauce
   • 12 ounces spaghetti
   • 2 1/2 teaspoons Table Salt

   Take care around boiling water and steam when adding the pasta and salt.

6. Check the chicken temperature. Check each cutlet with the thermometer, inserting it sideways into the thickest part. The chicken must reach 165°F (74°C). If any cutlet is below that temperature, continue baking it and check again before adding the toppings.

   Wash the thermometer probe before and after checking the chicken.

7. Add the sauce and cheeses. Remove the tray and switch the oven to broil on high. Spoon 2 tablespoons warm tomato sauce onto the center of each cutlet, using 1/2 cup across all four and leaving a border of crisp coating exposed. Top each cutlet with 1/4 cup mozzarella and 1 tablespoon Parmesan, using all the mozzarella and the remaining 1/4 cup Parmesan.
   • 1 cup mozzarella cheese — shredded
   • 1/4 cup parmesan cheese — finely grated

   Use oven mitts when removing the hot tray.

8. Broil until bubbling. Place the tray on the upper rack and broil for 2–4 minutes, until the cheese is melted, bubbling and lightly browned. Watch continuously and remove the tray promptly if the breadcrumbs begin to darken too quickly.

   Watch the broiler continuously and use oven mitts when removing the hot tray.

9. Toss the spaghetti and serve. Before draining the spaghetti, reserve 1/4 cup of its cooking water in the heatproof measuring cup. Drain the pasta and return it to the pot. Toss with the remaining 2 cups warm tomato sauce and the reserved 1/4 cup cooking water. Divide the spaghetti among four plates and serve each portion with one chicken cutlet alongside it to help preserve the crisp coating.

   Drain the pasta carefully to avoid burns from hot water and steam.

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