Crispy breaded chicken with marinara and melty mozzarella over spaghetti.
Ingredients
Chicken breast1 lb (thin cutlets)
Eggs1
Mozzarella1 cup shredded
Grated parmesan1/4 cup
Spaghetti8 oz
Marinara sauce1 jar
Breadcrumbs1/2 cup
Olive oil3 tbsp
Steps
Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 1 minute less than the package says; drain.
Pat the cutlets dry and season with salt and pepper. Set up two shallow dishes: the beaten egg in one, the breadcrumbs mixed with 2 tbsp of the parmesan in the other.
Dip each cutlet in the egg, then press firmly into the breadcrumbs so the coating sticks.
Heat the olive oil in a large oven-safe skillet over medium-high until shimmering; fry the cutlets 3–4 minutes per side until deep golden and no longer pink in the center (165°F).
Spoon a little marinara over each cutlet, top with the mozzarella, and broil 2 minutes until bubbling — stay by the oven, broilers go from melted to burnt fast.
While the cheese melts, warm the rest of the marinara and toss it with the spaghetti.
Set the cutlets over the pasta and finish with the remaining parmesan.
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