Chicken Parmesan

Prep Time: 10 minutes 
Cook Time: 40 minutes 
Total Time: 50 minutes 
Servings: 4 


Chicken Cutlet

  • 550 grams boneless skinless chicken thighs (breasts work too)
  • 1 cup panko (Japanese breadcrumbs)
  • 4 grams fresh rosemary (~2 sprigs, stem removed and minced)
  • 3 fresh thyme (~3 sprigs, stems removed and minced)
  • 40 grams Parmigiano-Reggiano (grated, Parmesan Cheese will work as well)
  • ¼ cup all-purpose flour
  • 1 large egg
  • 2 tablespoons extra virgin olive oil

Chicken Parmesan

  • 4 cups basic tomato sauce
  • 80 grams Mozzarella cheese (grated)
  • 320 grams spaghetti
  • flat leaf parsley (minced for garnish)


  • Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Place a cooling rack on top of a baking sheet.
  • In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano.
  • In a separate bowl, beat the egg until the yolk and white are well incorporated.
  • Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
  • Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture.
  • Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
  • Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
  • Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant-read thermometer reads 160 degrees F (71 C).
  • While the chicken is baking in the oven, make, or reheat the basic tomato sauce.
  • Bring a large pot of well-salted water to a boil.
  • After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
  • Pour the sauce into a casserole dish, then top with the baked chicken.
  • Sprinkle with the Mozzarella, and additional Parmesan if you'd like.
  • Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
  • Boil the pasta according to the package directions, drain, then toss with olive oil.
  • Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley to garnish.