Chicken Parmesan with Spaghetti
Crispy breaded chicken cutlets topped with marinara and bubbling mozzarella, served with spaghetti in red sauce.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Chicken Parmesan, or chicken parm, is an Italian-American favorite: a thin chicken cutlet with a crunchy golden crust, topped with marinara and a blanket of mozzarella and Parmesan that bubbles and browns in the oven. Served next to spaghetti in the same red sauce, it is a restaurant classic that is very doable at home.
The Thermomix® TM7™ grates both cheeses and simmers a simple marinara while you bread the chicken. The cutlets fry quickly in a skillet on the stove, then go into a hot oven with the sauce and cheese on top, so the crust stays crisp underneath. The spaghetti boils on the stove at the same time.
Made in the Thermomix® TM7™
Chicken Parmesan with Spaghetti
Makes: 4 cutlets with spaghetti
- Prep30 min
- Cook40 min
- Total1 h 10 min
- Serves4
Ingredients
Cheeses
Marinara sauce
Chicken
To serve
Instructions
- Place the Parmesan in the clean, dry mixing bowl and grate 10 sec/speed 10, then transfer it to a bowl. Place the mozzarella in the mixing bowl and grate 5 sec/speed 5, then transfer it to another bowl.
- Place the garlic in the mixing bowl and chop 3 sec/speed 7. Add the oil and sauté 2 min/120°C (250°F)/speed 1. Add the tomatoes, oregano, salt, sugar and basil, place the simmering basket on the lid instead of the measuring cup and cook 20 min/100°C (212°F)/speed 1.
- Meanwhile, cut each chicken breast in half horizontally to make 4 thin cutlets. Cover them with plastic wrap and pound them to an even 1 cm (1/2 in) thickness. Season with the salt and pepper.
- Set out three shallow dishes: the flour, the beaten eggs, and the panko mixed with half of the Parmesan and the Italian seasoning. Coat each cutlet in flour, then egg, then press it firmly into the crumbs.
- Preheat the oven to 220°C (425°F). In a large skillet on the stove, heat the oil over medium-high heat until it shimmers. Fry the cutlets in two batches, 3 to 4 minutes per side, until golden and crisp. Drain them on a rack.
- While the chicken fries, cook the spaghetti in a large pot of boiling salted water on the stove following the package directions, then drain it.
- Place the cutlets on a baking sheet lined with parchment paper. Spoon about 3 tbsp of marinara over each one and top with the mozzarella and the rest of the Parmesan. Bake 8 to 10 minutes, until the cheese bubbles and browns in spots and the chicken reaches 74°C (165°F).
- Toss the spaghetti with some of the marinara. Serve each cutlet next to a twirl of spaghetti with more sauce and fresh basil.
Tips
- Pounding the cutlets to an even thickness is the secret: they cook through quickly and the crust doesn't burn before the center is done.
- Prefer not to fry? Spray the breaded cutlets with oil and bake them on a rack at 220°C (425°F) for 18 to 20 minutes, turning once, before adding the sauce and cheese.
- Leftover marinara keeps 5 days in the fridge or 3 months in the freezer.
