Coincidentally, it was about this time, last year, when I posted a Chicken Parmiagiana recipe. While they vary a little bit, I think its always important to change things up, revisit, improve, expand. Cooking is like working with horses. You can never learn all there is to know, or know too much. There is always something to improve on.
Yesterday was National Spaghetti day, and so what better dish to serve in the winter, on National Spaghetti Day than Chicken Parmigiana with spaghetti. (According to MSL, serving parmigiana with noodles is an American tradition anyway, so I will argue you can’t get more appropriate!)
I followed the recipe petty closely with only slight variations, but you will find the recipe in its whole in the link. Below is how I did it.
2 cups plain breadcrumbs
½ cup grated Parmesan
2/3 cup flour
4 eggs, lightly beaten
1 package (8-10) Boneless, skinless chicken tenders
¼ cup vegetable oil
1 cup finely shredded sharp cheddar
1 cup shredded Jack cheese (or Mozzarella)
¼ cup grated Parm
1 lb spaghetti noodles (small box)
While Marinara Sauce Simmers, boil noodles and heat oil in sauté pan.
Mix breadcrumbs, flour, ½ cup Parm in a shallow dish or pie plate. Beat eggs in a separate shallow dish or pie plate. Dip Chicken first in egg, then in breadcrumb mixture, then repeat before placing in hot oil. Cook 3-4 minutes on each side until crispy and dark golden brown. Drain on plate lined with paper towels.
In a 9 x 13 baking dish, add 1 cup marinara sauce, top with Chicken tenders followed by another 1 ½ cups of marinara Sauce. Top with Cheeses. Cover with tinfoil. Bake at 375 for 20-30 minutes.
Drain pasta and add noodles to remaining Marinara, tossing gently. Serve Chicken Parmigiana over pasta.