Chicken Parmesan & Spaghetti

• Chicken breast(700 g)
• Spaghetti(300 g)
• Tomato sauce(400 ml)
• Garlic(3 cloves)
• Olive oil(2 tbsp)
• Dried Oregano(1 tsp)
• Chili flakes(¼ tsp)optional
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• All-Purpose Flour(4 tbsp)
• Eggs(2)
• Breadcrumbs(100 g)
• Parmesan(80 g)
• Mozzarella(180 g)
• Fresh basil(10 g)optional
• Rapeseed Oil(3 tbsp)

Method

1. 1

   Preheat the oven to 220C. Slice the {Chicken breast} horizontally into 4 thinner cutlets, then season all over with {Salt} and {Black pepper}. Finely chop the {Garlic}.

   ~10 min

2. 2

   Set up a breading station: place {Flour} in one bowl, beat the {Eggs} in a second, and mix the {Breadcrumbs} with half the {Parmesan} in a third. Coat each chicken cutlet in flour, then egg, then the breadcrumb mixture, pressing so it sticks well.

   ~5 min

3. 3

   Heat {Olive oil} in a small pan over medium heat. Cook the {Garlic} for 1 minute, then stir in the {Tomato sauce}, {Oregano}, {Chili flakes}, and a pinch of the seasoning. Simmer for 5 minutes until slightly thickened.

   ~6 min

4. 4

   Heat {Vegetable oil} in a large frying pan over medium-high heat. Cook the breaded chicken for 2–3 minutes per side until golden. Transfer to a baking tray, spoon over the tomato sauce, then top with the {Mozzarella} and remaining {Parmesan}. Bake for 10–12 minutes until the cheese is melted and the chicken is cooked through.

   ~17 min

5. 5

   Meanwhile, boil the {Spaghetti} in salted water until al dente, then drain. Toss with a few spoonfuls of sauce if you like. Divide the spaghetti between plates, top with the chicken, and finish with the {Fresh basil}.

   ~10 min

6. 6

   Serve right away while the cheese is still bubbling and the crust stays crisp at the edges.

   ~0 min