Chicken Parmigiana Recipe

Make the spaghetti: Cook spaghetti according to package instructions but only for 8 minutes. Drain and keep pasta warm.  

Make the Marinara sauce: In a large saute pan, heat olive oil. Add garlic, cooking until just softened. Add tomatoes, water, and basil. Simmer until thickened. Season with salt, pepper, sugar, and red pepper flakes if using. Set aside. 

Make the chicken: On a cutting board, season chicken breasts with salt and ground black pepper to taste. In one shallow plate, add flour. Lightly season with salt and ground black pepper. In another shallow plate, break then beat eggs. Lightly season with salt and ground pepper. In a third shallow plate, mix Panko and Parmesan cheese. Dredge a chicken breast into the flour, then dip into the egg, then finally roll in the Panko mixture. Set aside on a baking tray. Repeat with remaining chicken breasts. 

Heat enough oil in a frying pan over medium heat for pan-frying. Once hot, pan-fry each chicken breast until they turn light golden brown on both sides. (No need to completely cook chicken through as it will be baked again.) Set aside on a rack over paper towels and repeat with remaining chicken breasts until the chicken is golden brown in color. Grate mozzarella over each chicken breast. Set aside. 

To assemble: Toss spaghetti into marinara sauce and transfer to a plate. Put 1 chicken breast onto each plate beside the spaghetti, top with Parmesan cheese, and serve while hot.