Magda's Recipes

Where you don't have to scroll through random ramblings to get to the actual ingredent list.

Chicken Parmesan Over Pasta

Dinner

This meal has become quite a staple in our home – I make it once a week.

Yields:
12 servings
Prep time:
20 minutes
Cook time:
25 minutes
Total time:
45 minutes

Ingredients

  • 6 chicken breasts, cut in half
  • Salt, Pepper, Garlic Powder
  • 2 tsp Italian seasoning
  • 5 eggs
  • 1 cup of Panko Italian bread crumbs (more as needed)
  • 1/2 cup and 1/4 cup shredded Parmesan cheese
  • 1 cup of olive oil
  • 4 Tbsp flour
  • 1 jar of Rao’s Vodka Sauce (or Marinara)
  • Two logs of fresh mozzarella cheese (sliced)
  • Pasta of choice

Directions

  • Preheat oven to 350 degrees.
  • Lay chicken out on a cutting board, cover with plastic wrap and pound them out to about 1/2″ in thickness with the flat side of a meat mallet. Repeat for all 12 pieces.
  • Season liberally with salt, pepper, and garlic powder on both sides. Set aside.
  • Pour 1 cup of oil into a large skillet and heat on medium-high until it begins to shimmer.
  • While oil is heating, beat 5 eggs into a medium sized bowl and set aside.
  • Place flour into a large plate or shallow bowl and set aside.
  • Mix bread crumbs, 1/2 cup parmesan cheese, and Italian seasoning on a large plate or large shallow bowl and set aside.
  • Begin covering chicken in flour, then eggs, and then pressing them into the bread crumbs on each side. Make sure they are evenly coated. Once all are breaded, let them aside to rest for 10 minutes. (see note)
  • Line two large baking sheets with parchment paper and set near the stove.
  • Fry the chicken breasts in the hot oil until they are golden brown, about 2 minutes per side. The chicken will finish cooking in the oven.
  • Place the cooked chicken onto the baking sheets and top each breast with 1-2 Tbsp of sauce and sprinkle with parmesan cheese. Cover evenly with mozzarella cheese.
  • Bake in the preheated oven until chicken is fully cooked, 165 degrees F internal temperature – about 20-25 minutes.
  • In a small saucepan begin to heat remaining sauce on medium low heat.
  • Fill large pasta pot with water, add salt and olive oil, and place on the stove on high heat. Once the water begins to boil, turn down to medium-high and add pasta of choice. Cook al-dente according to directions on the package.
  • Once pasta is cooked, add one to two ladles of pasta water to the small saucepan with remaining sauce. Mix the sauce and strain the pasta.
  • Place the strained pasta into the bowl and top with heated sauce. Mix thoroughly and season with salt, pepper, and garlic powder to taste.
  • Serve chicken over pasta, and enjoy!

Notes

  • Because I don’t always have time to set them aside, I sometimes put the first chicken breasts right into the frying pan after covering them in bread crumbs. As they fry, I continue dipping the rest and setting them aside as I go.
  • I like to make a lot of servings of this meal because it lasts us days, but you absolutely can cut this recipe in half and still get a whole sheet of chicken.