This fiery take on Chicken Parmigiana combines ultra-crisp chicken cutlets with a spicy marinara sauce and a molten cheese blanket. The marinara is infused with garlic, chili flakes, and fresh basil, while the chicken is coated in a Parmesan-panko crust and shallow-fried to golden perfection. The melted cheese, spiked with marinara, is slid directly onto the cutlet for a unique twist. Served over a nest of spaghetti lightly coated in the same spicy sauce, this...
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Sauté onion and garlic in olive oil until soft.
Add tomatoes, cover, and cook until soft enough to remove skins.
Stir in tomato paste, red chili flakes, paprika, salt, and black pepper.
Add a splash of vinegar and stir well.
Finish with fresh basil and adjust salt if needed.
Season chicken breasts with salt and black pepper.
Dredge chicken in flour, dip in egg wash, and coat in panko mixture.
Shallow fry in neutral oil until dark golden brown and crispy.
Drain fried cutlets on a wire rack.
Combine mozzarella, provolone or cheddar, and spicy marinara in a small non-stick pan.
Melt the mixture until bubbly and fully combined.
Slide the melted cheese directly onto the fried cutlet.
Cook spaghetti or linguine and lightly coat with spicy marinara.
Twirl pasta into a tight nest using a carving fork.
Place the fried cutlet with cheese blanket on top of the pasta nest.
Garnish with fresh parsley and a dusting of Parmesan cheese.
For extra depth, stir 1 tsp chili paste into the pasta before plating for a smoky, fruity heat.
Pounding the chicken thin ensures even cooking and a crispier crust.
Use low-moisture mozzarella for better stretch and less water release.
Can I use canned tomatoes instead of fresh?
Yes, you can substitute fresh tomatoes with canned ones. Use about 800g of canned tomatoes and skip the step of removing skins.
What can I use instead of panko breadcrumbs?
You can use regular breadcrumbs, but panko gives a lighter and crispier texture.
Can I bake the chicken instead of frying?
Yes, bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and cooked through.
How do I prevent the cheese from sticking to the pan?
Use a non-stick pan and melt the cheese mixture over low heat to prevent sticking.
Can I make the marinara sauce ahead of time?
Yes, the marinara sauce can be made up to 3 days in advance and stored in the refrigerator.
