Chicken Parmesan Pasta
This Chicken Parmesan Pasta is a surefire way to entice children into the kitchen. Who can resist the combination of crispy chicken and pasta? The recipe yields double the amount of sauce required, so you can freeze the extra for another occasion.
Ingredients
- For the Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 2 medium garlic cloves crushed
- 1 28-ounce can of crushed tomatoes
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon sugar
- Salt and freshly ground black pepper to taste
- For the Pasta:
- 8 ounces spaghetti or linguine
- For the Chicken Cutlets:
- 2 large boneless skinless chicken breasts (6-8 ounces each), halved crosswise
- 1 large egg
- ½ cup dry bread crumbs
- Freshly ground black pepper to taste
- ¼ cup extra-virgin olive oil
- ½ cup grated part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese plus extra for serving
Instructions
- Prepare the Tomato Sauce:
- In a large saucepan, heat the olive oil over medium-high heat and add the crushed garlic. When the garlic begins to sizzle, stir in the crushed tomatoes, basil, oregano, and sugar. Season with salt and pepper. Simmer for 10-12 minutes, allowing the sauce to thicken slightly and the flavors to meld. Cover the saucepan and keep the sauce warm. (This recipe makes twice the sauce needed, so reserve half for future use.)
- Cook the Pasta:
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. Cook the spaghetti or linguine according to package instructions, stirring occasionally, until it reaches an al dente texture. Drain the pasta and keep it warm.
- Prepare the Chicken Cutlets:
- Place the chicken breast halves between two sheets of plastic wrap and pound them to a thickness of approximately ¼ inch. In a shallow dish, beat the egg until smooth, and in a separate dish, season the breadcrumbs with freshly ground black pepper.
- Bread the Chicken:
- Preheat the oven broiler to high and position a rack 4-5 inches from the heat. Dip each chicken piece into the beaten egg, followed by the seasoned breadcrumbs, ensuring each cutlet is thoroughly coated. Arrange the breaded cutlets on a wire rack set over a baking sheet to help maintain the integrity of the breading.
- Fry the Chicken:
- In a large skillet, heat ¼ cup of olive oil over medium-high heat until it shimmers. Fry the breaded cutlets until golden brown on both sides, approximately 5 minutes per side. Once cooked, place the fried cutlets back onto the clean wire rack.
- Broil with Cheese:
- Top each chicken cutlet with mozzarella and Parmesan cheese. Place the wire rack under the broiler and broil until the cheese is melted and slightly browned in spots, about 2-3 minutes.
- Assemble the Dish:
- Divide the pasta onto four plates and place a chicken cutlet atop each portion. Spoon 2-3 tablespoons of the prepared tomato sauce over each cutlet and drizzle more sauce over the pasta, as desired. Serve with additional Parmesan at the table.
Notes
This recipe offers numerous opportunities to teach kids cooking skills, such as boiling pasta, grating cheese, and making homemade tomato sauce. For a quicker version, you can use a high-quality store-bought marinara instead of homemade.