Chicken Parmesan

Author The Food Nanny


  • 1/2 pound spaghetti cooked
  • 2 teaspoons salt
  • 4 boneless/skinless chicken breasts flattened
  • 1 egg beaten
  • 1 cup homemade bread crumbs 2 pieces of white sandwich bread or italian breadcrumbs store bought
  • 1/2 teaspoon Italian seasoning skip if using Italian breadcrumbs from the store
  • 2 Tablespoons unsalted butter
  • 1 3/4 cups homemade marinara or store bought spaghetti sauce without meat
  • 1/2 cup pasta water or more
  • 1/2 cup Mozzarella cheese grated
  • 1 Tablespoon fresh Parmesan cheese grated


  1. Boil 5 quarts of water in a large pot. Add 2 teaspoons salt and spaghetti. Cook about 10 min. or until tender. Drain. Set aside. Save 1/2 cup pasta water plus extra if needed.
  2. Wipe off the chicken with a wet paper towel. Using the palm of your hand, flatten the chicken to even thickness or use a mallet and put chicken between 2 pieces of plastic to flatten to about 1/2 inch thick.
  3. Beat the egg in a shallow dish. In a food processor or blender process the bread until crumbs. Place in a shallow dish and stir in the Italian seasoning (can illuminate step if not making own breadcrumbs). Dip chicken into egg, then into crumbs to coat.
  4. In a large fry pan over medium heat, melt the butter. Brown the chicken on both sides. Add the spaghetti sauce and 1/2 cup pasta water. Reduce the heat to low; cover and simmer for 10 min. Sprinkle both cheeses on top. Cover and simmer again for 5 min or until the cheese melts. If sauce is too thick, add more pasta water. Serve over drained hot spaghetti.
  5. On the side serve with mixed vegetables or fresh green salad.