Crispy Chicken Parmesan with Broccoli

This is the chicken parm I make most often, and the secret is keeping it crispy: a heavy hand of Parmesan in the breading and a cooling rack in the oven. I serve it with spaghetti tossed in marinara and a big pile of broccoli to round out the meal.

Crispy chicken Parmesan topped with melted fresh mozzarella, basil, and cherry tomatoes, served with spaghetti in marinara and roasted broccoli.

Serves: 4

Time: 45 minutes

Ingredients

Chicken

• 1 1/2 lbs thin-sliced chicken breast cutlets

• Salt and pepper

• 3/4 cup all-purpose flour

• 2 eggs, beaten

• 1 1/2 cups panko

• 1 cup grated Parmesan

• 1 teaspoon garlic powder

• Oil for pan searing

• 8 oz fresh mozzarella, cut into thick slices

Pasta

• 12 oz spaghetti

• 1 jar (24 oz) good-quality marinara

• Fresh basil, sliced thin

Broccoli

• 2 heads broccoli, cut into florets

• 1 tablespoon olive oil, salt, and pepper (if roasting)

Steps

1. Heat the oven to 350°F. Set a wire cooling rack over a baking sheet.

2. Season the cutlets with salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko mixed with the Parmesan and garlic powder.

3. Dredge each cutlet in flour, dip in egg, then press firmly into the panko mixture on both sides.

4. Heat a thin layer of oil in a large skillet over medium-high heat until it shimmers. Sear the cutlets until golden, about 2 minutes per side. Work in batches so the pan doesn't crowd.

5. Move the cutlets to the rack. Top only the ones you're serving now with thick slices of fresh mozzarella.

6. Bake until a thermometer reads 165°F in the thickest part, about 10 to 15 minutes. The rack keeps them crisp on all sides.

7. While the chicken bakes, cook the spaghetti, drain, and toss with marinara.

8. Steam the broccoli until bright green and tender, 5 to 6 minutes, or toss with olive oil, salt, and pepper and roast at 425°F for 18 to 20 minutes until the edges char.

9. Plate the chicken, pasta, and broccoli, and top everything with fresh basil.

Build Your Plate

• Lighter: chicken over a big serving of broccoli with a small side of pasta, or sliced over a salad.

• Bigger appetites: two cutlets and a full plate of pasta.

• Picky eaters: a plain cutlet with marinara on the side for dipping.

• Richer: extra mozzarella and a final sprinkle of Parmesan at the table.

Leftovers

Store the cutlets, pasta, and broccoli separately for up to 4 days. Reheat the cutlets on a cooling rack in a 350°F oven so they stay crisp. I love them cold, sliced over a salad or eaten just as they are.