Chicken Parmesan Pasta Dish
Ingredients List
Tomato Sauce Ingredients:
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2 tablespoons extra-virgin olive oil
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2 medium garlic cloves, peeled and crushed
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1 (28 ounce) can crushed tomatoes
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½ teaspoon dried basil
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¼ teaspoon dried oregano
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¼ teaspoon sugar
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salt and freshly ground black pepper to taste
Pasta Ingredients:
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8 ounces spaghetti or linguine
Chicken Cutlet Preparation:
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2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
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1 large egg
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½ cup dry bread crumbs
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freshly ground black pepper to taste
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¼ cup extra-virgin olive oil
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½ cup grated part-skim mozzarella cheese
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¼ cup grated Parmesan cheese, plus more for serving
Cooking Instructions
To prepare the tomato sauce: Heat oil and garlic in a large saucepan over medium-high heat, letting the garlic sizzle. Add the tomatoes, basil, oregano, and sugar, then season with salt and pepper. Bring the mixture to a simmer, cooking for 10-12 minutes until the sauce thickens slightly and the flavors combine. Cover and keep warm. (Note: This makes double the amount of sauce needed, so reserve half for another meal.)
In the meantime, bring a large pot of lightly salted water to a boil. Add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes. Drain and set aside to keep warm.
For the chicken cutlets: Place chicken pieces between two sheets of plastic wrap. Use a mallet or heavy pan to pound the chicken to a 1/4-inch thickness.
In a shallow dish, whisk the egg until smooth. In another shallow dish, season the bread crumbs with black pepper.
Preheat the oven broiler on high and adjust the rack to 4-5 inches below the heat source.
Take one chicken cutlet at a time and dip it into the beaten egg, followed by the bread crumbs. Place the breaded cutlets on a wire rack set over a baking sheet (this helps the breading stay intact).
Heat 1/4 cup of oil in a 12-inch skillet over medium-high heat until the oil shimmers.
Fry the breaded cutlets in the hot oil, cooking until golden brown on each side, about 5 minutes. Once done, wash and dry the wire rack, then place the fried cutlets on the clean rack over the baking sheet.
Place a slice of mozzarella and a sprinkle of Parmesan on each cutlet. Broil until the cheese melts and turns lightly brown, about 2 to 3 minutes.
Serve the pasta on four plates and top each with a chicken cutlet. Spoon 2 to 3 tablespoons of tomato sauce over each cutlet, then add extra sauce to the pasta as desired. Offer extra Parmesan cheese at the table.
Chef's Tip
This recipe is full of mini cooking lessons for kids. They'll learn how to cook pasta, mince garlic, grate cheese, prepare tomato sauce, and even pound and bread chicken cutlets.
If you're short on time, you can use a high-quality store-bought tomato or marinara sauce instead of making your own.
Nutritional Information (per serving)
| 715 | Calories |
| 29g | Fat |
| 67g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 715 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 6g | 32% |
| Cholesterol 126mg | 42% |
| Sodium 655mg | 28% |
| Total Carbohydrate 67g | 25% |
| Dietary Fiber 6g | 22% |
| Total Sugars 3g | |
| Protein 46g | 91% |
| Vitamin C 20mg | 22% |
| Calcium 295mg | 23% |
| Iron 6mg | 35% |
| Potassium 1062mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5