DinnerCountChicken Parmesan
This is an Italian-American family classic. Chicken breasts are cut into thin cutlets, pounded to an even thickness, and pressed into panko and Parmesan. They are browned in a skillet and then baked under marinara and mozzarella while the spaghetti cooks. Pounding is the step that matters, because an even cutlet cooks through before the coating burns.
Ingredients (serves 4)
- Chicken breasts1½ lb
- Egg2 each
- Panko1 cup
- Parmesan cheese½ cup
- Marinara sauce (jar)1 jar (24 oz)
- Mozzarella shredded1 cup
- Italian seasoning1 tsp
- Olive oil2 tbsp
- Spaghetti pasta1 lb
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ¾ lb chicken breasts, ½ lb spaghetti pasta, and ½ cup mozzarella.
For 4 people, you’ll need 1½ lb chicken breasts, 1 lb spaghetti pasta, and 1 cup mozzarella.
For 6 people, you’ll need 2¼ lb chicken breasts, 1½ lb spaghetti pasta, and 1½ cups mozzarella.
For 8 people, you’ll need 3 lb chicken breasts, 2 lb spaghetti pasta, and 2 cups mozzarella.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Chicken breasts | ¾ lb | 1½ lb | 2¼ lb | 3 lb |
| Egg | 1 each | 2 each | 3 each | 4 each |
| Panko | ½ cup | 1 cup | 1½ cups | 2 cups |
| Parmesan cheese | ¼ cup | ½ cup | ¾ cup | 1 cup |
| Marinara sauce (jar) | about ½ of a 24 oz jar | 1 jar (24 oz) | 1½ jars (24 oz) | 2 jars (24 oz) |
| Mozzarella shredded | ½ cup | 1 cup | 1½ cups | 2 cups |
| Italian seasoning | ½ tsp | 1 tsp | 1½ tsp | 2 tsp |
| Olive oil | 1 tbsp | 2 tbsp | 3 tbsp | ¼ cup |
| Spaghetti pasta | ½ lb | 1 lb | 1½ lb | 2 lb |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. With fewer pieces, use the same 12-inch skillet, space them out, and keep the same time.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe that’s three batches in the skillet instead of two, or two skillets at once. The time for each batch is the same.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 12-inch skillet. At about 2× the recipe that’s four batches in the skillet instead of two, or two skillets at once. The time for each batch is the same.
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Steps
- Heat the oven to 400°F. Cut each chicken breast in half sideways to make thin cutlets. Put them between two pieces of plastic wrap and pound them to an even ½ inch. An even thickness matters, because a thick middle stays raw while thin edges dry out.
- Beat the eggs in one shallow dish. In another shallow dish, mix the panko with the Parmesan and the Italian seasoning. Dip each cutlet in the egg, then press it into the crumbs on both sides so the coating sticks.
- Heat the olive oil in a large skillet over medium-high heat for about a minute, until it is hot but not smoking. Cook the cutlets in two batches for 3 minutes on each side. Each batch is ready when the coating is golden. The cutlets finish cooking in the oven, so you are only browning them here. Move them to a sheet pan.
- Spoon the marinara over each cutlet and top it with a big handful of the mozzarella. Bake for about 15 minutes. The chicken is done when the cheese has melted and browned in spots and the chicken reads 165°F on a thermometer.
- While the chicken bakes, cook the spaghetti in a large pot of salted boiling water for the time on the package. The spaghetti is done when it is tender. Drain it, and serve the cutlets over the spaghetti with any extra sauce from the pan.
Good to Know
- Contains Milk, Eggs, Wheat. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
- 🌡 Chicken: cook to 165°F at the thickest part, the USDA minimum for poultry. A thermometer is the test, and color is not.
