Classic Chicken Parmesan with Spaghetti and Marinara

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Crispy Breaded Chicken Parmesan

1. Set up a breading station: spread ½ cup flour in a shallow dish, beat 2 eggs in a second dish, and in a third combine ¾ cup plain breadcrumbs, ¾ cup panko, ¼ cup of the Parmesan, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 6 min
2. Dredge each of the 4 chicken cutlets in flour, shaking off the excess, dip in the beaten egg, then press firmly into the breadcrumb mixture to coat both sides. 5 min
3. Preheat the oven to 425°F and position a rack in the upper third. 15 min
4. Timing-sensitive step. Heat 4 tablespoons olive oil in a large oven-safe skillet over medium-high until shimmering, then sear the breaded cutlets 3 minutes per side until deep golden brown — work in batches if needed to avoid crowding. 8 min
5. Arrange all 4 seared cutlets in the skillet (or transfer to a foil-lined baking sheet), spoon 1½ cups marinara evenly over the top, then divide the 6 oz mozzarella among the cutlets and scatter the remaining ¼ cup Parmesan over everything. 3 min
6. Bake at 425°F for 12–15 minutes until the mozzarella is bubbling and lightly browned at the edges and the chicken is cooked through to 165°F. 14 min
7. Rest the chicken 3 minutes, then scatter ¼ cup fresh basil leaves over the cutlets and serve immediately over the spaghetti. 3 min

San Marzano Marinara Saucesauce

1. Thinly slice 5 garlic cloves and crush the 28 oz can of San Marzano tomatoes by hand over a bowl, breaking them into rough chunks. 5 min
2. Timing-sensitive step. Heat 3 tablespoons olive oil in a medium saucepan over medium, add the sliced garlic and ¼ teaspoon red pepper flakes, and cook 2 minutes until the garlic is fragrant and just turning golden — do not let it brown. 2 min
3. Add the crushed tomatoes, ¾ teaspoon kosher salt, ½ teaspoon dried basil, and ½ teaspoon sugar; stir to combine and bring to a gentle simmer. 3 min
4. Simmer the sauce uncovered over medium-low for 20 minutes, stirring occasionally, until slightly thickened and deeply flavored; keep warm over the lowest setting until needed. 20 min

Al Dente Spaghettibase

1. Bring a large pot of water to a rolling boil over high heat and stir in 1 tablespoon kosher salt. 12 min
2. Add 12 oz dry spaghetti and cook, stirring occasionally, until al dente according to package directions, typically 9–10 minutes. 10 min
3. Reserve ½ cup pasta water, then drain the spaghetti, return it to the pot, and toss with 1 tablespoon extra-virgin olive oil to prevent sticking. 2 min
4. Ladle the warm marinara over the spaghetti and toss to coat, adding a splash of reserved pasta water if the sauce needs loosening; divide among 4 bowls and top each with 1 tablespoon grated Parmesan. 3 min