Ingredients
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Check off ingredients as you prep.
- 2 large chicken breasts, sliced in half horizontally (to make 4 cutlets)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese (mix this into the breadcrumbs!)
- 1 cup vegetable oil (for frying)
- 24 oz jar of high-quality marinara sauce (or homemade)
- 8 slices mozzarella cheese (or 2 cups shredded)
- 1/2 cup grated Romano or Parmesan cheese (for topping)
- 1 lb spaghetti
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Allergen check: Milk, Egg, Wheat recognized in these ingredients. Check package labels and substitutions.
Step by step
- PREP THE PROTEIN: Place chicken cutlets between plastic wrap. Pound them out to even thickness—about 1/2 inch. We need uniform cooking here, people! Season both sides with salt and pepper.
- SET THE STATIONS: Line up three shallow bowls. Bowl 1: Flour. Bowl 2: Beaten eggs. Bowl 3: Breadcrumbs mixed with that 1/2 cup of grated Parmesan. This is the 'Parmesan-breaded' secret!
- DREDGE DRILL: Flour the chicken (shake off excess). Dip in egg (let it drip). Press hard into the breadcrumb mix. Coat it like you mean it!
- THE FRY: Heat oil in a large skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden and crispy. Don't crowd the pan! Transfer to a baking sheet.
- SAUCE & CHEESE: Spoon a generous amount of marinara over the center of each fried cutlet. Top with mozzarella slices and a sprinkle of Romano.
- THE FINISH: Broil on high for 2-3 minutes until the cheese is bubbling and getting those golden brown freckles. Watch it like a hawk!
- PASTA TIME: While chicken broils, cook spaghetti al dente. Toss with remaining marinara.
- PLATE IT: Serve chicken alongside the spaghetti. Hit it with fresh parsley and a pinch of Tuscan Red Blend Garnishing Salt. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container for up to 3 days. Reheat in the oven to keep the breading crisp—microwaves are for rookies!
From Tony’s kitchen
Alright team, bring it in! We are tackling the heavyweight champion of Italian-American comfort food today. Inspired by the Olive Garden classic, we're talking two crispy, golden-fried chicken breasts coated in parmesan breadcrumbs. We smother 'em in a rich marinara and melt a blanket of Italian cheese right on top. This isn't just dinner; it's a victory lap on a plate! High energy! Let's get cooking!
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Egg, Wheat
- Chicken breasts
- all-purpose flour
- eggs
- Italian seasoned breadcrumbs
- Parmesan cheese (mix this into the breadcrumbs!)
- vegetable oil
- jar of high-quality marinara sauce (or homemade)
- mozzarella cheese (or shredded)
- Romano or Parmesan cheese
- spaghetti
- Fresh parsley
- Salt and black pepper to taste
Tuscan Red Blend blend: Sea salt, Natural smoke flavor, Habanero flavor, Vinegar, Molasses, Caramel Color
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
