Chicken Parmigiana with Spaghetti

Step 1

Bring a large pot of water with 1 tsp of the salt to a rolling boil over high heat for the spaghetti.

Step 2

Cut each chicken breast in half horizontally to make 4 thin cutlets, then season with the remaining 1 tsp salt.

Step 3

Beat the egg in a shallow bowl, then dip each cutlet in egg and press into the 1 cup breadcrumbs to coat both sides.

Step 4

Fry the cutlets in the 3 tbsp olive oil over medium-high, in 2 batches so the pan is not crowded, 3-4 minutes per side until deep golden and firm.

Step 5

Nestle the fried cutlets back into the skillet, spoon 1 cup marinara over them, and scatter the 1.5 cups mozzarella on top.

Step 6

Cover and cook over low until the cheese is fully melted and bubbling, 3-4 minutes; add a sprinkle of grated parmesan if you have it.

Step 7

Cook the spaghetti in the boiling water 10-11 minutes until just tender, drain, toss with the remaining 1.5 cups marinara, and top with the chicken.