Chicken Parmesan with Spaghetti

Directions

1. Place chicken breasts in a large zipper bag (or sandwich the chicken breast between two sheets of plastic wrap) and pound into even cutlets with a meat tenderizer. Add the garlic, lemon juice, olive oil, 1 teaspoon salt, and 1 teaspoon pepper to the bag (or place the cutlets and marinade ingredients into a large casserole dish) and massage to coat.

2. Refrigerate and marinate for 30 minutes. While the chicken is marinating, place flour in a shallow bowl, place eggs in another shallow bowl and place bread crumbs and 4 tablespoons parmesan cheese in a third. Season the flour with the remaining salt and pepper, and stir to combine. Once the chicken has marinated, bread the chicken cutlets by first coating the cutlets in flour, followed by a dip in the beaten eggs (letting any excess egg drip off), and then coat in bread crumbs using your hands to press and adhere the bread crumbs to the chicken. Transfer the breaded chicken to a wire rack-lined baking sheet and refrigerate for 15-20 minutes to allow the bread crumbs to adhere further and rest.

3. Meanwhile, fill a large skillet 1/4-full with olive oil and bring to approximately 350°,F over medium-high heat. Once hot, cook the cutlets in batches (to not overcrowd the skillet), about 2-3 minutes per side, or until crispy and deeply golden brown. Remove from the oil and set aside to drain on a paper towel-lined plate or a wire rack.

4. Preheat oven to 450°,F and spoon marinara sauce into the bottom of a large casserole dish. Add cutlets to the casserole dish, nestling into the sauce, and sprinkle with mozzarella and 2 tablespoons of grated parmesan per piece of chicken. Place in the oven and bake for 8-10 minutes or until the cheese has melted and the chicken has reached 165 degrees F. Remove from the oven and toss cooked pasta with some warmed marinara (grabbing a couple of spoonfuls from the casserole dish) and serve on the side. Garnish the pasta and chicken parmesan with chopped parsley before serving.