Quick and Crispy Parmesan Crusted Chicken Parmesan
This is a classic comfort food dish. It comes together quickly and the unique flavor that the parmesan cheese in the breading lends to this dish is fantastic. The chicken is juicy, the sauce is flavorful and simple and the cheese is ever so melty.
Ingredients
- 1½ Pounds Boneless skinless chicken breast sliced in half length-wise
- 1½ Teaspoons Salt divided
- ¾ Teaspoon Black pepper divided
- ½ Cup Vegetable oil
- 16 Ounces Linguine
- 8 Ounces Fresh mozzarella cheese
- 3 Ounces Shredded parmesan cheese
Dredge for Breading the Chicken
- 3 Eggs
- ½ Cup Milk
- ¾ Cups Italian-style bread crumbs
- ½ Cup Shredded parmesan cheese
- ¼ Cup Flour
- 1 Teaspoon Garlic powder
Sauce
- 24 Ounces Meat spaghetti sauce
- ½ Teaspoon Crushed red pepper
- 1 Teaspoon Garlic powder
- 1 Teaspoon Dried oregano
- 1 Teaspoon Dried parsley
Instructions
- Preheat oven to 350°. Heat the vegetable oil in a skillet on medium heat. To set up the dredging station, you will need two medium sized bowls. Combine the eggs and the milk and beat with a fork until combined in the first bowl. In the second bowl, mix ½ teaspoon salt, ¼ teaspoon black pepper, bread crumbs, shredded parmesan cheese, flour and garlic powder. Stir to combine. The chicken breast should be cut in half lengthwise to allow for thinner pieces and a quicker cook time. Coat one breast at a time in the wet mixture and then in the dry mixture. In the dry mixture, you should press the chicken firmly on each side while breading so that the parmesan cheese really adheres. Pro tip: Use one hand only for the wet mixture and the other for the dry mixture. This helps to ensure you're breading just the chicken and not your own hands.
- Add half of the chicken breast to the heated oil. Allow to fry for 6 minutes on the first side, flip and fry for an additional 6 minutes. Move the first batch of chicken to a pan sprayed baking sheet and fry the second batch in the same manner. While frying the chicken, you should be bringing a large pot of salted water to a boil. Cook linguine according to package instructions.
- Add the sauce ingredients to a sauce pan and heat on medium high heat. Add the remaining 1 teaspoon of salt and ½ teaspoon of black pepper. Begin the spaghetti sauce while the chicken and the pasta are cooking.
- Back to the chicken on the baking pan, you will top each breast with 1 tablespoon of the spaghetti sauce. Evenly top the sauce with shredded parmesan cheese and then a slice of fresh mozzarella cheese. Bake for 10 minutes or until the chicken is cooked through.
- After draining the cooked linguine, add ⅓ of the remaining spaghetti sauce into the pot and coat the pasta evenly. This prevents the pasta from drying and sticking together. When plating, I lay down the pasta first and then I top with more of the remaining spaghetti sauce and then I add the breaded chicken over the top. Enjoy!
