This is a classic Italian-American dish that features breaded and fried chicken cutlets topped with marinara sauce and melted cheese. It’s a comforting and satisfying meal that’s perfect for any occasion.

Source: Cooking for Two (2014) p. 108

Serves: 2

Total Time: 1 hour 15 minutes

Ingredients

Sauce

  • 1 (28 oz) can of peeled tomatoes, drained
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tbsp fresh basil, chopped
  • 1/4 tsp sugar, plus extra as needed
  • salt to taste

Chicken & Spaghetti

  • 1/4 cup all-purpose flour
  • 1 large egg
  • 3/4 cups of panko breadcrumbs
  • 1/4 cup fontina cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup whole milk mozzarella cheese, shredded
  • 2 (6-8 oz) boneless, skinless chicken breasts, trimmed & pounded if necessary
  • salt and pepper to taste
  • 6 tbsp vegetable oil
  • 1 tbsp fresh basil, chopped
  • 4 oz spaghetti, cooked according to package directions

Directions

Make the Sauce

  1. Pulse the peeled tomatoes in a food processor until coarsely ground, 6 to 8 pulses.
  2. Cook oil and garlic in a medium saucepan over medium heat.
  3. Stirring often until garlic is fragrant, but not browned, about 2 minutes.
  4. Stir in pulsed tomatoes, bring to a simmer, until the sauce is slightly thickened, about 10-15 minutes.
  5. Off heat, stir in basil, sugar, and season with salt and sugar to taste.

Bread the Chicken

  1. Adjust oven rack 4 inches from the broiler and heat the broiler.
  2. Set up a breading station with 3 shallow dishes:
    • 1st dish: flour seasoned with salt and pepper
    • 2nd dish: egg, beaten
    • 3rd dish: panko breadcrumbs mixed with Parmesan cheese
  3. Pat the chicken dry with paper towels and season with salt and pepper.
  4. Dredge the chicken in the flour, shaking off excess.
  5. Dip the chicken in the egg, allowing excess to drip off.
  6. Coat the chicken with the panko mixture, pressing gently to adhere.

Fry the Chicken

  1. Line a large plate with triple layer of paper towels.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Add the chicken and cook until golden brown, about 4-6 minutes per side. Chicken should be cooked through and register 160°F on an instant-read thermometer.
  4. Transfer the chicken to a paper towel-lined plate to drain briefly.
  5. Place the chicken on a rimmed baking sheet.

Create the Cheese Topping

  1. Combine mozzarella & fontina in a bowl.
  2. Sprinkle cheese mixture over the chicken covering as much surface as possible.
  3. Broil until the cheese is melted and begins to brown, about 2-4 minutes.
  4. Transfer the chicken to a serving platter and top each breast with 2 tbsps of sauce and sprinkle with basil.

Cook the Pasta and Serve Meal

  1. Meanwhile, bring 4 quarts of water to a boil in a large pot.
  2. Add pasta and 1 tbsp of salt and cook until al dente.
  3. Reserve 1/2 cup of the pasta water, then drain the pasta and return to pot.
  4. Add remaining sauce to pasta and toss to combine.
  5. Season with salt and pepper to taste.
  6. Add reserved pasta water as needed to adjust consistency.
  7. Serve the pasta with the chicken.