The Most Reliable Chicken Parmesan Recipe

crowdsource Community Insights

This recipe comes together well, but watch the frying oil and how you pound the cut. People who used canola oil ran into trouble, and people who used olive oil found it lent an olive flavor, took longer to reach frying temperature, and isn't great for shallow or deep frying, so consider those tradeoffs when choosing oil. Also, people who slipped the cut into a gallon freezer bag instead of plastic wrap found it much easier to flatten the meat cleanly while protecting it.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

For the Chicken

• 6 thin-sliced chicken cutlets
• 2 cup Italian seasoned breadcrumbs
• 1 cup flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 eggs, beaten
• Olive oil (or canola oil)
• 1 1/2-2 cup mozzarella cheese, grated (or fresh mozzarella)
• 3 tbsp Parmigiano-Reggiano, grated (or pecorino romano)

For the Sauce

• 28 oz (794g) plum tomatoes, pulsed in blender
• 1/2 tsp dried oregano
• 4 clove garlic, minced
• 1/4 cup olive oil (or canola oil)
• 1/2 tsp kosher salt
• 1/2 tsp crushed red pepper flakes

book_ribbon Instructions

Sauce

1. Heat a saucepan over medium-low heat and add 1/4 cup olive oil.
2. Sautu00e9 4 cloves minced garlic in the olive oil for 2u20133 minutes, until lightly golden.
3. Add crushed red pepper flakes (if using) and cook 30 seconds more.
4. Add the 28 ounce canned plum tomatoes, stir, and bring the sauce to a simmer.
5. Season the sauce with 1/2 teaspoon kosher salt and 1/2 teaspoon dried oregano.
6. Taste and adjust salt and pepper as needed, then set the sauce aside.

Prep and Breading

1. If needed, put a chicken breast or cutlet between two layers of plastic wrap and pound to uniform thickness with a meat mallet or rolling pin.
2. Set up three dredging stations: seasoned flour, beaten eggs, and Italian seasoned breadcrumbs.
3. Season the flour with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Dredge each cutlet in flour and shake off excess, dip into beaten eggs and let excess drip off, then press into breadcrumbs until evenly coated.
5. Place breaded cutlets onto parchment paper and keep separate batches on sheet pans as needed.
6. Use separate forks for each station to avoid cross-contamination while breading.

Frying

1. Pour oil into a large frying pan to a depth of about 1/2 to 3/4 inch and heat over medium; it should take about 5u20137 minutes to reach 370u00b0F on the burner setting described.
2. Test the oil by observing moderate bubbles around a wooden utensil or by frying a small scrap of cutlet; adjust heat so bubbles are moderate, not aggressively boiling.
3. Carefully lower cutlets into the oil away from you and do not crowd the pan.
4. Fry the cutlets about 2u20133 minutes per side, longer for thicker cutlets; if unsure, cut one open to check doneness.
5. Transfer finished cutlets to a wire rack so they do not become soggy; continue frying remaining cutlets.

Assemble and Finish

1. Preheat oven to 450u00b0F.
2. Arrange the fried cutlets on a nonstick baking sheet.
3. Spoon a few tablespoons of sauce onto each cutlet, then top each with about 1/4 cup grated mozzarella and a couple tablespoons of grated Parmigiano-Reggiano.
4. Optionally drizzle a little olive oil on top of the cheese.
5. Bake at 450u00b0F for 2u20133 minutes, then broil for 30u201360 seconds to melt and lightly brown the cheese.
6. Grate additional Parmigiano-Reggiano over the hot chicken and serve with extra sauce on the side.

crowdsource Community Insights

Most people who've made this loved the flavor, but two things commonly tripped folks up: overcooking the chicken, which left it dry and less pleasant, and the breading coming off in the pan, which is frustrating after the work of breading. People who watched doneness closely avoided the dryness by removing the chicken as soon as it was cooked through. Separately, some people ran into coating that separated during frying. If you want a more even cook, some people lightly pounded boneless skinless thighs so they were an even thickness before cooking.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Chicken Parmesan

• 2 chicken breasts, cut in half lengthwise
• 1/2 cup all-purpose flour
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 eggs, large
• 1/2 cup Italian breadcrumbs
• 1/2 cup Parmesan cheese, shredded
• 2 tbsp olive oil, extra light (or any high-heat cooking oil)
• 24 oz (680g) marinara sauce (or store-bought marinara sauce)
• 1 cup mozzarella cheese, shredded

Easy Homemade Marinara

• 2 tbsp olive oil (or any high-heat cooking oil)
• 1/2 yellow onion, chopped
• 3 clove garlic, large, minced
• 28 oz (794g) crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp basil, finely minced (or parsley)
• 1 tbsp parsley, finely minced

book_ribbon Instructions

Marinara Sauce

1. Chop half of a medium yellow onion (about 1/2 cup) and mince three large garlic cloves.
2. Place a saucepan over medium heat and add 2 tablespoons olive oil.
3. Add the chopped onion and stir for about 5 minutes, until softened and lightly golden.
4. Add the minced garlic and stir for about 1 minute, until fragrant.
5. Add a 28-ounce can of crushed tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper; bring to a light boil.
6. Reduce heat to a simmer, partially cover, and cook for 15 minutes.
7. Stir in 1 tablespoon fresh chopped basil, then turn off the heat.

Chicken and Assembly

1. Cut two large chicken breasts in half lengthwise to make four even cutlets; pound between two sheets of plastic wrap if necessary for even thickness.
2. Lightly season both sides of the cutlets with salt and pepper.
3. Set up a breading station in three shallow bowls: combine 1/2 cup all-purpose flour with 1 teaspoon sea salt and 1/2 teaspoon black pepper in the first bowl; beat 2 large eggs in the second bowl until frothy; combine 1/2 cup Italian breadcrumbs with 1/2 cup shredded Parmesan in the third bowl.
4. Dip a cutlet into the flour mixture and tap off excess, transfer to the beaten eggs and turn to coat, then press into the cheesy breadcrumb mixture to coat both sides; transfer to a platter and finish breading remaining cutlets.
5. If you haven't already, preheat the oven to 425 degrees Fahrenheit.
6. Place a large nonstick pan over medium heat and add enough oil to coat the bottom of the pan (about 2 tablespoons).
7. Once the oil is hot, add the breaded chicken and sautu00e9 3 to 4 minutes per side, depending on thickness, until golden-brown and the internal temperature reads 165 degrees Fahrenheit; remove from heat.
8. In a 9x13 casserole dish spread half of the marinara sauce over the bottom and place the sautu00e9ed chicken in a single layer over the sauce.
9. Spoon the remaining sauce generously over the center of each chicken cutlet.
10. Top the chicken with 1 cup shredded mozzarella cheese.
11. Bake uncovered on the center rack of the preheated oven at 425 degrees Fahrenheit for 15 minutes, or until the cheese is melted and the sauce is bubbling.
12. Garnish with fresh parsley and fresh basil and serve (optionally with pasta).

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Parmesan Chicken

• 4-6 boneless skinless chicken breasts, pounded to 1/4-inch thickness
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 eggs, extra-large
• 1 tbsp water
• 1 1/4 cup seasoned dry bread crumbs
• 1/2 cup Parmesan, freshly grated, finely ground
• 1 tbsp unsalted butter
• 1 tbsp good olive oil
• Salad greens, washed and spun dry

Lemon Vinaigrette

• 1/4 cup fresh lemon juice, freshly squeezed
• 1/2 cup olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

book_ribbon Instructions

Parmesan Chicken

1. Pound the boneless skinless chicken breasts to 1/4-inch thickness.
2. Finely grind 1/2 cup freshly grated Parmesan in a food processor until very fine.
3. On a plate, combine 1 cup all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
4. On a second plate, beat 2 extra-large eggs with 1 tablespoon water.
5. On a third plate, combine 1 1/4 cups seasoned dry bread crumbs and the 1/2 cup finely ground Parmesan.
6. Coat each chicken breast on both sides with the flour mixture, shake off excess, dip both sides into the egg mixture, then dredge both sides in the bread-crumb mixture, pressing lightly.
7. Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large sauté pan over medium-low heat.
8. Cook 2 or 3 chicken breasts at a time for 2 to 3 minutes on each side until nicely browned and cooked through; the cook indicates the chicken is done when it 'bounces back.'
9. Transfer cooked breasts to a sheet pan and keep warm in a very low oven at 200 degrees.
10. Add more butter and oil to the pan as needed and cook the remaining chicken.

Lemon Vinaigrette & Assembly

1. In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice, 1/2 cup olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to make the Lemon Vinaigrette.
2. Toss the washed salad greens with the Lemon Vinaigrette.
3. Place a mound of dressed salad on each hot chicken breast and finish with extra grated Parmesan.

crowdsource Community Insights

Most people who made this found three things really mattered. People who added sugar to the sauce usually regretted it, skipping it gave a cleaner result. Keeping cutting boards organized saved a lot of headaches: green for vegetables and yellow for poultry; cooks who used green for meat or yellow for garlic ran into trouble. And for frying, the cooks who bought the 80/20 Veg and EVOO blended oil got more reliable results than the ones trying to raise olive oil's smoke point by mixing in neutral oil.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken breast, butterflied and pounded thin
• San Marzano tomatoes, crushed by hand
• Garlic, whole cloves, skins on, bruised
• Olive oil
• Salt, to taste
• Red pepper flakes
• Fresh basil, whole leaves
• Sugar, to taste
• Seasoned breadcrumbs, very fine, seasoned (or store-bought premixed seasoned breadcrumbs)
• Potato starch
• Granulated onion
• Granulated garlic
• Dried thyme
• Tomato powder, to taste
• Pecorino Toscano
• Parmigiano-Reggiano
• Egg, beaten
• Flour
• Vegetable oil
• Black pepper, freshly cracked
• Mozzarella, shredded
• Ciliegine fresh mozzarella, cherry-sized, fresh

book_ribbon Instructions

Prep

1. Slice chicken breasts on the bias so each piece has a more uniform thickness.
2. Place each chicken piece in a Ziploc bag and pound with a meat mallet, starting from the middle and working outward, to tenderize and even the thickness.
3. Season the chicken lightly in advance, then refrigerate briefly to let the seasoning be absorbed and some moisture release.

Tomato sauce

1. Hand-crush San Marzano tomatoes into rustic chunks.
2. Lightly pound whole garlic cloves with the skins on to bruise them.
3. Heat olive oil, add the bruised garlic and a little salt early to pull moisture from the garlic, and cook the garlic until it is getting slightly golden.
4. Add red pepper flakes after the garlic is slightly golden to avoid burning them.
5. Add the crushed tomatoes and add fresh basil; remove the garlic and basil at the end.
6. Season the sauce with a little salt and a little pinch of sugar to balance acidity.
7. Remove the pan from active heat and let the basil steep in the residual heat for up to 30 minutes if desired.

Breading

1. Make very fine seasoned breadcrumbs by drying stale bread in a low oven, pulsing in a food processor, and sifting.
2. Mix potato starch, a little salt, granulated onion, granulated garlic, dried thyme, optional tomato powder, Pecorino Toscano, and Parmigiano-Reggiano into the breadcrumbs.
3. Set up a dredging station of flour, beaten eggs, and the seasoned breadcrumbs, and keep one hand dry and one hand wet while breading.

Frying

1. Dredge each chicken piece in flour, dip in beaten egg, then press into the seasoned breadcrumb mixture.
2. Heat a cast iron pan with a mix of vegetable oil and olive oil until hot; test by dropping a bit of the breading into the oil to confirm it sizzles.
3. Carefully add breaded chicken to the pan away from you, placing pieces toward the outer areas of the pan that are slightly hotter.
4. Fry the chicken until cooked through, finish all pieces, and season the cooked chicken with a little salt.

Assembly and finish

1. Arrange fried chicken on a stainless steel platter or any oven-safe dish with a slight intentional overlap so each piece gets coverage.
2. Spoon tomato sauce over the chicken but leave some pockets of exposed crust.
3. Scatter shredded melty mozzarella and ciliegine (cherry-sized) fresh mozzarella over the chicken.
4. Add Pecorino Toscano and Parmigiano-Reggiano liberally over the cheeses.
5. Place under a broiler (cheese melter) until the cheeses are melted, bubbly, and have some light browning.
6. Finish with fresh black pepper and fresh basil leaves before serving.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Tomato sauce

• 1/4 onion, chopped
• 2 clove garlic
• 2-3 tbsp tomato paste
• Red chili flakes
• 28 oz (794g) whole San Marzano tomatoes, canned, whole
• Dried oregano
• 2 stem basil, whole stems
• 1 cup water (or bottled water)

Chicken and breading

• 4 chicken breasts, large
• Kosher salt, to taste
• Freshly ground black pepper
• 3 eggs, beaten
• All-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• Panko breadcrumbs
• Parmesan cheese

Frying, finishing and pasta

• 1 quart peanut oil
• Fresh mozzarella, sliced
• Pasta
• 1/2 cup pasta cooking water
• Fresh basil, chopped
• Freshly shaved Parmesan
• 2 tbsp unsalted butter

book_ribbon Instructions

Tomato sauce

1. Heat a saute pan over medium heat and sauté 1/4 chopped onion for about 3 minutes or until translucent.
2. Add 2 cloves garlic and sauté about 30 seconds.
3. Add 2 to 3 tablespoons tomato paste and a shake of red chili flakes; sauté together for about 1 minute.
4. Add a 28-ounce can of whole San Marzano tomatoes, stir and crush the tomatoes, bring up to a simmer, then lower the heat to maintain a bare bubble.
5. Add a little shake of dried oregano, 2 stems of basil, and 1 cup water.
6. Let the sauce simmer for about 45 minutes, until flavors have melded; fish out basil stems, season with salt and freshly ground pepper, and keep warm until ready to serve.

Prepare and bread chicken

1. Lay 4 large chicken breasts on plastic wrap and butterfly each by cutting from the rounded side toward the flat side and opening like a book.
2. Cover with another sheet of plastic wrap and pound the breasts thin with a meat pounder (or the bottom of a frying pan or your fist) until even thickness.
3. Season both sides with kosher salt and freshly ground pepper, then set aside.
4. Set up a breading station: one bowl with beaten eggs (speaker initially starts with 3 eggs, then uses 4 eggs) with a little sprinkle of flour to make a slurry; a bowl of all-purpose flour seasoned with garlic powder, dried oregano and dried basil (about 1/2 teaspoon each per cup of flour) and some freshly ground pepper; and a rimmed baking sheet spread with panko breadcrumbs generously sprinkled with pre-grated Parmesan.
5. Using a wet-hand/dry-hand technique, dredge each breast in the seasoned flour until covered, dip into the egg slurry to coat, then press into the panko-Parmesan mixture until every nook and cranny is covered.
6. Optionally double-dip by returning to egg and breadcrumbs for an extra crispy crust.
7. Let coated cutlets rest in the breadcrumbs until ready to fry to strengthen the coating.

Fry and finish chicken

1. Heat 1 quart peanut oil to 350 degrees Fahrenheit.
2. Fry the breaded chicken cutlets in the hot oil for roughly 5 minutes, until deeply golden brown on the outside and cooked through.
3. Remove and drain on paper towels; repeat with remaining cutlets.
4. Preheat the broiler.
5. Place fried cutlets on a wire rack set in a rimmed baking sheet, top each with fresh basil, copious slices of fresh mozzarella, and freshly grated Parmesan.
6. Broil the topped cutlets just a few minutes, until the cheese is bubbly.

Pasta and final assembly

1. Boil pasta in a pot according to package timing.
2. Ladle a few generous spoonfuls of the simmering tomato sauce into a saute pan over medium heat until just bubbling.
3. Add the pasta to the sauce when it is about one minute shy of done and finish cooking the pasta in the sauce, adding about 1/2 cup pasta cooking water to help emulsify the sauce.
4. When the pasta is done, kill the heat and stir in freshly chopped basil, freshly shaved Parmesan, and a couple tablespoons unsalted butter.
5. Plate the pasta and top with the broiled chicken cutlets; finish with additional shaved Parmesan and a little fresh basil.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3 boneless, skinless chicken breasts, cut in half into thin fillets
• 2 eggs
• 1/3 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup Parmesan cheese, grated and shredded
• 1/2 cup Italian breadcrumbs (or panko breadcrumbs)
• 1 cup panko breadcrumbs (or Italian breadcrumbs)
• 1 cup olive oil
• 1/4-1/3 cup marinara sauce
• 2 cup low-moisture shredded mozzarella (or provolone, any melty cheese)
• 3 tbsp flat-leaf parsley, finely chopped
• Red pepper flakes
• 1 lb (454g) pasta

book_ribbon Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Grate 1 cup (56 g) Parmesan cheese and set aside.
3. Chop about 3 tablespoons flat-leaf parsley and set aside for finishing.
4. Trim 3 boneless, skinless chicken breasts and cut each down the middle so you have 6 thin fillets; pound under parchment if needed to even thickness.
5. Set up a dredging station with three shallow bowls: in the first bowl crack 2 eggs and season with a pinch of salt and a pinch of pepper, then whisk to combine.
6. In the second bowl combine 1/3 cup (40 g) all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon pepper; stir to distribute.
7. In the third bowl combine 1/2 cup shredded Parmesan, 1/2 cup Italian breadcrumbs, 1 cup (120 g) panko breadcrumbs, and the chopped parsley; optionally add red pepper flakes for heat.
8. Measure 1 cup olive oil and have it ready beside the stove.
9. Dredge each chicken fillet: coat with the flour mixture and shake off excess, dip into the beaten eggs and allow excess to drip off, then press into the breadcrumb-Parmesan mixture to fully coat; repeat for all fillets.
10. Heat the measured olive oil in a frying pan over medium-high heat until shimmering.
11. Working in batches (2–3 pieces depending on pan size), fry the chicken for about 4 minutes per side or until golden brown, adjusting the heat as needed so the oil maintains temperature.
12. Transfer fried chicken to a paper towel-lined baking sheet to absorb excess oil and continue frying remaining pieces.
13. Arrange all cooked chicken pieces on a baking sheet, spoon about 1/4 to 1/3 cup marinara sauce toward the center of each piece, then divide 2 cups shredded mozzarella among the pieces so each has a generous pile of cheese.
14. Sprinkle 1 tablespoon shredded Parmesan over each piece of chicken.
15. Bake at 425 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is fully melted and the chicken is cooked through.
16. While the chicken bakes, cook 1 pound pasta in salted boiling water until al dente.
17. Top the baked chicken with the chopped parsley and serve with the cooked pasta.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Chicken & Breading

• 2 Chicken breasts, halved and pounded thin
• 4 clove Garlic, chopped
• Salt, to taste
• Black pepper
• White wine
• Flour
• 1 Egg, beaten
• 2 cup Panko breadcrumbs, lightly crushed
• Pecorino cheese, grated (or Parmesan cheese)
• Mozzarella
• Olive oil

Tomato Sauce & Pasta

• 1 Shallot, chopped
• 2 tbsp Tomato paste
• 1 can Crushed tomatoes, canned
• Basil leaves, torn
• 1/2 lb (227g) Spaghetti

book_ribbon Instructions

1. Cut each chicken breast in half through the thickness and pound each piece thin with a meat mallet until flattened and tenderized.
2. Season both sides of the chicken pieces with a heavy sprinkling of salt and pepper.
3. Put the seasoned chicken in a bowl with a portion of the chopped garlic and just enough white wine to coat; toss and refrigerate to marinate.
4. Make the tomato sauce: heat olive oil in a pan and fry the chopped shallot and the remaining chopped garlic until soft.
5. Add the tomato paste to the pan, fry briefly, then add the canned crushed tomatoes and a glug of white wine; reduce heat to a simmer and cook for about 30 minutes, stirring frequently.
6. Season the sauce with salt and pepper and add torn basil right before serving.
7. Set up the breading station: put flour on one plate, the beaten egg in a bowl, and the panko on another plate; grate a large pile of pecorino (or Parmesan) onto the panko and toss to combine.
8. Remove the marinated chicken from the fridge and dry the pieces on paper towels.
9. Dredge each chicken piece in flour, then dip in beaten egg, then press into the panko-and-cheese mixture until heavily coated.
10. Pour a heavy coating of olive oil into a wide pan over medium heat and heat to a gentle sizzle (reduce heat if oil is too hot).
11. Fry the chicken in batches (two pieces at a time) until golden on both sides and the internal temperature reads 160 Fahrenheit — about 6–8 minutes per piece; remove cooked chicken to a cooling rack and add more oil as needed for subsequent batches.
12. When you begin frying the second batch of chicken, put a pot of salted water on to boil and cook the spaghetti until done; drain the pasta.
13. Add some sauce to the drained spaghetti and toss, then divide the spaghetti among four plates and top with grated cheese.
14. Spoon a few dollops of sauce around the outside of each plate (leaving most of the chicken surface dry to stay crisp), place the fried chicken pieces on the plates, and serve (optionally add mozzarella to the chicken and melt under a broiler before plating).
15. If using a meat thermometer, pull the chicken at 160 Fahrenheit.

crowdsource Community Insights

A few things people actually making this stumbled on, so keep them in mind. People who put oil in the pasta water regretted it, so most cooks skipped adding oil. Those who pounded the chicken thin (and avoided thick cutlets) generally had the easiest time getting the chicken to cook through and come out agreeable. And plating-wise, people who served the chicken separate from the pasta tended to be happier with the result than the ones who put the chicken right on top of the pasta. Do those three and the evening runs a lot smoother.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken breasts, butterflied and flattened
• Flour
• Eggs, beaten
• Breadcrumbs, seasoned
• Salt, to taste
• Black pepper
• Smoked paprika
• Parmesan cheese, grated
• 1 tbsp rapeseed oil
• 1 tsp olive oil
• Spaghetti
• Butter
• 1 tsp marinara sauce
• Mozzarella
• Broccoli rabe, young stems
• Red chili flakes
• Lemon juice
• Fresh parsley
• Basil leaves, torn

book_ribbon Instructions

1. Trim the chicken breasts by removing the tender and butterfly each breast: slice through the middle and open it out so the breast is thinner and larger.
2. Place chicken between two pieces of parchment paper and roll with a rolling pin to further flatten and turn into an escalope.
3. Dredge each breast in flour, lightly dusting and shaking off excess.
4. Submerge each breast in the egg wash so it is fully coated.
5. Mix the breadcrumbs with a touch of salt, a touch of pepper, a touch of smoked paprika, and grated Parmesan; transfer breadcrumb mixture to a work surface.
6. Coat the egg-washed chicken in the seasoned breadcrumbs, sprinkle extra crumbs over any exposed areas, then place the coated chicken between pieces of parchment, flip the paper, and gently roll with a rolling pin so the crumbs stick.
7. Let the crumbed chicken rest for 10 minutes before cooking.
8. Bring a pot of water to a boil for the spaghetti; add a touch of olive oil and salt, then add the spaghetti. After about 10 seconds, as the strands soften, twist them and push them fully into the water; cook for nine to 10 minutes with the lid on.
9. Heat rapeseed oil (1 tablespoon) in a pan until hot. Lay the crumbed chicken in the pan and cook 2.5 minutes on the first side until colored; start placing little bits of butter underneath the chicken to help brown the breadcrumbs.
10. Flip the chicken once (turn it once and once only) and cook 2.5 minutes on the second side. Remove chicken to a platter.
11. Spoon a portion of marinara sauce on top of each chicken cutlet, place mozzarella on top, season the mozzarella with salt and pepper, and transfer to the oven to finish (oven time/temperature not stated).
12. For the broccoli rabe: heat 1 teaspoon olive oil in a pan, add the broccoli rabe, sauté quickly until you get some color, season with salt, pepper and red pepper flakes, and finish with a touch of lemon juice.
13. Drain the spaghetti and lightly season with olive oil, salt and pepper, and a touch of fresh parsley. Add 1 teaspoon of marinara sauce to the pasta and toss in torn basil leaves.
14. To plate: place a portion of the sautéed broccoli rabe in the center of the plate and spoon a little sauce underneath it; place the chicken parm on top of the broccoli rabe. Twirl the spaghetti in a bowl to form a nest and place it on the plate beside the chicken.
15. Finish with a little extra marinara sauce and a grating of aged Parmesan over the dish.