Chicken Parmesan, Spaghetti and Roasted Cherry Tomatoes
Description
Make your loved ones a delicious, scrumptious dinner with this easy to make Chicken Parmesan. It's juicy on the inside, crispy on the outside and comes with spaghetti and roasted cherry tomatoes. Serve with garlic bread and you are all set.
Ingredients
Chicken:
4 thin chicken breast cutlets, salted to taste 24-hours before serving
1/3 c. flour
1/3 c. breadcrumbs
1/3 c. panko breadcrumbs
1 ½ t. Italian seasoning
salt and pepper, to taste
1/3 c. freshly grated Parmesan cheese
1 egg, beaten
vegetable or canola oil, for frying (not olive oil)
Sauce:
15 oz. can tomato sauce/puree, unseasoned
2 garlic cloves, minced
salt and pepper to taste
1 T. olive oil
Topping and Serving:
1 c. shredded low-moisture mozzarella cheese
1 lb. spaghetti or bucanti style spaghetti that is hollow inside
16 cherry tomatoes
drizzle olive oil
salt and pepper, to taste
Garnish:
fresh basil
Parmesan cheese shavings
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 425F degrees.
Boil well salted water for pasta.
Prepare the sauce and allow it to simmer:
In a medium saucepan, add tomato sauce, garlic, olive oil, salt and pepper, to taste. Heat to simmer.
Cook pasta in boiling water. 1 bunch of pasta the size of a quarter when stand on their ends is enough for 2 people, 2 bunches for 4 people.
Prepare the dipping/coating station:
Place flour in a shallow bowl; in a second bowl place the Italian breadcrumbs, Panko, Italian seasoning and Parmesan cheese; in a third bowl add the beaten egg.
Dip a chicken cutlet first in the flour on both sides to coat; then dip in the egg on both sides; lastly dip in the breadcrumb/cheese mixture until covered on all sides with the crumbs. Repeat.
8. Fry chicken in a cast-iron pan with at least 1 inch of oil. Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil as it has a low smoke point and can’t get to a high enough temperature without smoking. The cast iron pan will keep the heat even and consistent and is great for frying.
Once the oil is hot, fry chicken on both sides to crisp it up until golden brown, 3-5 minutes per side. Transfer cutlets to a large rimmed baking sheet/pan that has been fitted partially with a roasting rack. Place chicken on top of the roasting rack to keep it elevated which preserves the crispiness.
Place 1-2 T. sauce on each cutlet leaving a perimeter of crispy breading around the chicken. Place shredded mozzarella on top.
In a small bowl, toss cherry tomatoes with a drizzle of oil olive, salt and pepper. Place them on the same rimmed baking sheet next to the chicken cutlets, but not on the roasting rack.
Bake chicken for 10-15 minutes until chicken is cooked through and cheese is melted.
Meanwhile, drain pasta; place pasta in a pot with sauce; stir to combine. Allow pasta to rest at room temperature; reheat right before serving.
Place each chicken cutlet on a plate, garnish with thin chiffonade of basil.
Twirl pasta with a long serving or carving fork; carefully transfer to large spoon continuing to swirl. Place on each plate. Garnish with Parmesan cheese shavings made with a potato peeler. Add a tiny basil leaf to each pasta mound. Place 4 roasted cherry tomatoes around pasta for each serving.
Serve.
4 servings.