Crispy Chicken Parmesan with Saucy Spaghetti

Why You’ll Love This Recipe

• Golden, ultra-crispy chicken cutlets that stay crunchy under melted mozzarella.
• Restaurant-style plating—nest of saucy spaghetti topped with cheesy chicken.
• Smart technique: panko + fine crumbs for crunch that actually sticks.
• Weeknight-friendly with make-ahead options for the cutlets and sauce.

Grocery List

• Produce: Fresh basil
• Dairy: Low-moisture mozzarella, Parmesan, eggs
• Pantry: Boneless skinless chicken breasts, marinara sauce, spaghetti, all-purpose flour, panko breadcrumbs, Italian breadcrumbs, olive oil, garlic powder, onion powder, dried oregano, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Chicken Cutlets

• 2 large boneless, skinless chicken breasts (about 1.5 lb total), halved horizontally to make 4 cutlets
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 3/4 cup panko breadcrumbs
• 3/4 cup Italian-style fine breadcrumbs (or plain + 1 teaspoon Italian seasoning)
• 1/2 cup finely grated Parmesan cheese (about 1 oz)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt, divided (for seasoning crumbs and chicken)
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup olive oil (or neutral oil), plus more as needed for pan-frying

For Baking & Sauce

• 3 cups marinara sauce (about 24 oz), divided
• 8 oz low-moisture mozzarella, shredded (about 2 cups)
• 1/4 cup grated Parmesan (for topping)

For the Spaghetti

• 12 oz spaghetti
• 1 tablespoon kosher salt (for pasta water)
• 1 tablespoon extra-virgin olive oil (optional)
• 1/8 teaspoon red pepper flakes (optional)

For Serving

• 1/4 cup fresh basil leaves, thinly sliced
• Extra grated Parmesan
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep and pound the chicken

Heat the oven to 425°F. Line a sheet pan with a wire rack. Slice each chicken breast horizontally to make 4 even cutlets. Place between sheets of parchment or plastic and gently pound to 1/2 inch thickness for even cooking. Pat dry and season both sides lightly with kosher salt and black pepper.

Step 2: Set up the breading station

In one shallow dish, add the flour. In a second, whisk the eggs with 1 tablespoon water. In a third, combine panko, Italian breadcrumbs, 1/2 cup Parmesan, garlic powder, onion powder, dried oregano, 1/2 teaspoon kosher salt, and black pepper. Stir well to distribute the seasoning.

Step 3: Bread the cutlets

Work one cutlet at a time: dredge in flour (shake off excess), dip into egg (let excess drip), then press firmly into the breadcrumb mixture so a thorough, even coating adheres. Set on the prepared rack while you bread the remaining pieces. Let coated cutlets rest 5 minutes to help the crust set.

Step 4: Pan-fry until crisp and golden

Heat 1/3 cup olive oil in a large skillet over medium-high until shimmering. Fry cutlets in a single layer (in batches if needed) 3–4 minutes per side until deeply golden and crisp. Add a splash more oil between batches if the pan looks dry. Transfer fried cutlets back to the rack to drain and stay crunchy.

Step 5: Bake with marinara and mozzarella

Spread 1/2 cup marinara in a 9×13-inch baking dish. Nestle the cutlets on top. Spoon 2–3 tablespoons marinara onto each cutlet (do not drench), then divide the shredded mozzarella evenly over the tops. Sprinkle with 1/4 cup Parmesan. Bake 10–12 minutes, until the cheese is melted and the chicken reaches 165°F internal temperature. For extra browning, broil 1–2 minutes, watching closely.

Step 6: Boil spaghetti and warm the sauce

While the chicken bakes, bring 4 quarts of water to a boil. Salt with 1 tablespoon kosher salt. Cook spaghetti until al dente, 8–10 minutes. Meanwhile, warm the remaining marinara in a saucepan over medium heat. Reserve 1/2 cup pasta water. Drain spaghetti and toss with warmed marinara, a splash of pasta water to loosen, and the extra-virgin olive oil and red pepper flakes if using. Adjust to a glossy, saucy coating.

Step 7: Plate and finish

Twirl a nest of saucy spaghetti onto warm plates. Place a cheesy chicken cutlet on top. Spoon a little extra sauce around. Shower with basil and additional Parmesan, and finish with freshly ground black pepper. Serve immediately while the cutlets are still crisp.

Pro Tips

• Use low-moisture mozzarella to avoid watery cheese and keep the crust crisp.
• Mixing panko with fine breadcrumbs gives a crunchy surface that still adheres well.
• Keep the sauce light on the cutlets—most of the marinara should coat the spaghetti.
• Rest breaded cutlets 5 minutes before frying and transfer fried cutlets to a wire rack, not paper towels, to preserve crunch.
• For ultra-even frying, maintain medium-high heat; if the oil smokes, reduce heat slightly and give the pan a minute to recover between batches.

Variations

• Spicy Arrabbiata: Swap marinara for arrabbiata and add a pinch of red pepper flakes to the breadcrumb mix.
• Gluten-Free: Use gluten-free flour, GF panko/breadcrumbs, and GF spaghetti.
• Air Fryer Method: Spray breaded cutlets with oil and air fry at 390°F for 6–8 minutes per side. Top with sauce and mozzarella; air fry 2–3 minutes more to melt.

Storage & Make-Ahead

Refrigerate leftovers (chicken and pasta stored separately) up to 3 days. Reheat chicken on a rack at 400°F for 12–15 minutes until hot and re-crisped; warm sauce separately and add after heating. Pasta reheats best with a splash of water in a covered skillet over medium-low. Make-ahead: Bread cutlets up to 24 hours in advance; cover and refrigerate. For longer storage, fry the cutlets, cool completely, and freeze on a sheet tray; transfer to a bag. Reheat from frozen at 425°F on a rack for 15–18 minutes, then top with sauce and cheese and bake 5 minutes more.

Nutrition (per serving)

Approximate: 880 calories; 55 g protein; 35 g fat; 75 g carbohydrates; 5 g fiber; 1500 mg sodium. Values will vary with sauce, cheese, and oil absorption.