Crispy chicken parm with spaghetti
Crispy chicken parm is a flattened chicken breast with a golden panko and parmesan crust, topped with tomato sauce and melted mozzarella, then served over spaghetti. It tastes like a restaurant classic but takes 40 minutes. The sauce is simple and homemade, and the crispy chicken stays crunchy under the cheese on top.
- 40 minTotal time
- 2Servings
- 880kcal / serving
- 58 gProtein
The science: why this works
Flattening for even cooking
A thick end of chicken breast would dry out before the center cooks. Pounding it to an even thickness means the whole piece cooks at the same speed. It reaches 165°F (74°C) with a juicy middle.
Learn: Cooking juicy chicken breast →A crunchy panko crust
Panko crumbs are large and airy, so they fry up crisp and golden. The egg acts like glue between the chicken and the crumbs, and the parmesan adds salty flavor and browning. Dry surfaces and high heat are what turn a coating crunchy.
Learn: Crispy chicken skin →A quick tomato sauce
Canned tomatoes already have deep flavor, so a short simmer with garlic is enough. A pinch of salt brings out sweetness. Simmering reduces extra water and concentrates the taste. Good tomatoes and a little time are all a simple sauce really needs.
Learn: Tomato sauce: short or long simmer →Crispy chicken parm with spaghetti
40 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
- 350 gchicken breast (2 small)
- 1egg
- 50 gpanko
- 30 gparmesan, grated
- 1 can(400 g) chopped tomatoes
- 2 clovesgarlic, chopped
- 100 gmozzarella, sliced
- 150 gspaghetti
- 2 lwater, for boiling
- 1 handfulbasil
- 3 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Use one hand for egg and the other for crumbs to keep your fingers from clumping.
- Press the crumbs on firmly so the coating stays put.
- Spoon sauce only on top of the chicken so the crust stays crisp.
Swaps
- Swap chicken breast for thin pork cutlets, cooked to 145°F (63°C) with a rest.
- Swap panko for regular breadcrumbs, which give a finer crust.
- Swap spaghetti for penne or serve the chicken with a salad.
Storing and reheating
Keeps in the fridge for 3 to 4 days, with the pasta and chicken stored separately. Reheat the chicken in the oven at 375°F (190°C) until it reaches 165°F (74°C), so the crust crisps again.
Crispy chicken parm with spaghetti: questions
How do I keep the breading from falling off?
Pat the chicken dry, dip it in egg and press the crumbs on firmly. Do not move the chicken too much in the pan. A dry surface helps the coating stick.
What temperature is chicken parm done?
Chicken is done at 165°F (74°C) in the thickest part. Flattening it to about 1.5 cm helps it cook evenly. The juices should run clear.
Can I bake chicken parm instead of frying?
Yes, bake the breaded chicken on an oiled tray at 425°F (220°C) until golden and cooked through. Spray or drizzle with oil to help it crisp. Frying first gives the best crust.
