Chicken Parmesan with Spaghetti
Red-sauce-joint favorite, made at home.
$29.23 total
Ingredients & Cost Breakdown
| 4 boneless chicken breasts, pounded thin | $12.31 |
| 1 cup breadcrumbs | $1.15 |
| 2 eggs | $0.32 |
| 1.5 cups shredded mozzarella | $2.42 |
| 1/2 cup parmesan | $1.72 |
| 1 jar (24 oz) marinara | $2.88 |
| 1 lb spaghetti | $1.26 |
| Oil for frying | $0.57 |
| Garlic bread | $2.20 |
| Side salad | $2.30 |
| Cornbread, side | $2.10 |
| Total | $29.23 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 4 boneless chicken breasts
- 1 cup breadcrumbs
- 2 eggs
- 1.5 cups shredded mozzarella
- 1/2 cup parmesan
- 1 jar (24 oz) marinara
- 1 lb spaghetti
- Oil for frying
- Garlic bread
- Side salad
- Cornbread, side
How to Make It
- Pound chicken breasts to even thickness; season with salt and pepper.
- Set up a dredging station: flour (optional), beaten eggs, breadcrumbs mixed with parmesan.
- Coat chicken in egg then breadcrumbs; pan-fry in oil 3–4 minutes per side until golden and cooked through.
- Top each piece with marinara and mozzarella; broil 2–3 minutes until melty.
- Serve over spaghetti tossed with the remaining marinara.
- Serve with cornbread on the side.
No-Time-For-That Tip: Pounding the chicken to an even thickness is what keeps it from drying out on one side while the other's still raw in the middle.
Gear for this recipe
Cast Iron SkilletInstant-Read Thermometer
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