Chicken Parmesan with Spaghetti

There's something about the sizzle of breaded chicken hitting hot oil that stops you mid-conversation. My neighbor once asked how I made mine so crispy, and I realized I'd never really explained it—I just knew it in my hands. Years of tilting the pan, listening for that exact sound, timing the flip by feel more than a clock. That's what this dish is: fried chicken cutlets crowned with sauce and cheese, served over pasta, and somehow it became the thing I made when I wanted to feel like I was taking care of someone.

I made this for a dinner party once when someone mentioned they'd been craving real Italian food, and I caught myself getting a little defensive about making Italian-American instead. Then everyone went quiet while eating, and that silence told me something. Authenticity isn't always about geography—sometimes it's about care, and this dish has that in spades.

Ingredients

• Boneless, skinless chicken breasts (4, about 150g each): Pound these to an even thickness so they cook uniformly and stay tender; uneven breasts will either dry out or stay raw in the middle.
• All-purpose flour (1 cup): The first layer in the breading process, it helps the egg mixture stick and creates structure for the crust.
• Eggs (2 large) and milk (2 tablespoons): This mixture acts as glue—it carries the breadcrumbs to the chicken and creates that golden-brown exterior.
• Panko breadcrumbs (1½ cups) mixed with Parmesan (½ cup), Italian herbs (1 teaspoon), and garlic powder (1 teaspoon): This is your crust's personality; the Parmesan adds umami and helps it brown faster.
• Olive oil (½ cup for frying): Use medium heat, not scorching high—you want golden and crispy, not burnt and bitter.
• Crushed tomatoes (1 can, 800g), garlic (3 cloves), oregano (1 teaspoon), and basil (½ teaspoon): A simmer of 20 minutes mellows everything together and builds flavor depth that tastes like someone spent hours on it.
• Mozzarella cheese (1½ cups shredded) and extra Parmesan (¼ cup): Mozzarella melts into creamy strings while Parmesan adds bite and prevents the cheese from turning greasy.
• Spaghetti (400g): Cook it to al dente so it has texture even under the sauce weight.

Instructions

Start the sauce first so flavors mingle:

Heat olive oil in a saucepan, let the garlic whisper in the heat for 30 seconds—you'll smell when it's ready. Pour in tomatoes and spices, then let it bubble gently for 20 minutes while you prepare everything else. A simmer, never a roil.

Pound the chicken even and thin:

Place each breast between plastic sheets and use a mallet or rolling pin to pound them to about ½ inch thick. This matters more than you'd think; thin, even chicken cooks through without drying out at the edges.

Set up your breading station like an assembly line:

Three bowls: flour in one, beaten eggs mixed with a splash of milk in another, and panko combined with Parmesan and spices in the third. This rhythm is satisfying, and it prevents a mess.

Dredge, dip, coat with intention:

Flour first to help everything grip, then egg to bind, then breadcrumbs pressed on gently so they stick. Each step matters; rushing it leaves bare spots that won't crisp.

Fry until golden and the crust speaks:

Heat oil to medium-high until a breadcrumb sizzles immediately on contact. Fry for 3–4 minutes per side; when you flip, listen for that sizzle to confirm the heat is right. The chicken should be pale golden, not dark brown, because it's finishing in the oven.

Sauce, cheese, and oven time:

Arrange fried chicken on a baking sheet, spoon marinara over each piece, then scatter mozzarella and Parmesan on top. Bake at 200°C (400°F) for 10 minutes until the cheese bubbles and browns slightly at the edges—this is where the dish becomes glorious.

Boil the pasta while the oven works:

Salt the water generously, then cook spaghetti until al dente, with just a little resistance when you bite it. Drain, but save a cup of pasta water in case you need to loosen the sauce.

Plate with intention:

Twirl spaghetti into a nest on each plate, spoon some marinara underneath, and crown it with a chicken breast. If you have fresh basil, scatter it on top like you're finishing something beautiful.

Save

Once, I made this for my sister on a night when she was fighting with her partner, and she didn't say much while eating, just kept going back for another bite. Food doesn't fix everything, but sometimes it tells someone you're thinking of them, and that's worth the hot oil and the flour dusting your shirt.

Why the Breading Matters

That crispy crust is the whole point—it's texture against the tender chicken and soft cheese, brightness against the rich sauce. The panko stays crunchier than regular breadcrumbs, and mixing it with Parmesan means every bite has a salty, nutty edge. When you bite into it and hear that crack, you know you did something right.

Timing and Temperature

Everything moves quickly once you start frying, so prep matters. Have your baking sheet ready, sauce finished, and pasta water boiling before the first chicken breast hits the oil. The oven step feels like a breather, but it's crucial—it ensures the inside is fully cooked while the cheese gets bubbly and the crust stays crisp instead of steaming soggy under a foil tent.

Making It Your Own

This recipe is a foundation, not a prison. Some people add red pepper flakes to the breadcrumb mixture for heat, or mix ricotta under the mozzarella for creaminess. Fresh basil at the end tastes different from basil cooked in the sauce—use fresh when you want brightness, or save it for garnish if you want a subtle hint. The beautiful part is that chicken, sauce, and cheese forgive little experiments.

• For a baked version that feels lighter, skip frying and bake breaded chicken at 220°C (425°F) for 20 minutes instead.
• If gluten matters to you, swap the flour and panko for their gluten-free versions—the result is nearly identical.
• A cold glass of white wine, something crisp like Pinot Grigio, cuts through the richness perfectly.

Save

This dish has fed people I love and made ordinary weeknights feel a little festive. That's all it needs to be.

Recipe FAQs

→ What is the best way to get crispy chicken?

Dredging chicken in flour, then an egg wash, and coating with seasoned panko breadcrumbs before frying ensures a golden, crispy crust.

→ How do you keep the chicken moist while cooking?

Pounding the chicken to an even thickness helps it cook evenly and stay juicy. Brief frying followed by baking with sauce and cheese also locks in moisture.

→ Can I prepare the marinara sauce ahead of time?

Yes, the sauce can be simmered and stored in the refrigerator for up to three days. Reheat gently before assembling.

→ What pasta is ideal for serving alongside this dish?

Traditional dried spaghetti cooked al dente is preferred to provide a firm, complementary base for the topped chicken.

→ Are there ways to make a lighter version of this dish?

Instead of frying, bake the breaded chicken at a higher temperature until golden and cooked through to reduce oil use.