Classic Chicken Parmesan

Ingredients

• 4 fl. oz. Liquid Egg
• 2 Garlic Cloves
• 1 Mini Baguette
• 2 Boneless Skinless Chicken Breasts
• 6 oz Spaghetti
• 1 ½ cup Panko Breadcrumbs
• ¾ oz Grated Parmesan Cheese
• 12 fl. oz. Marinara Sauce
• 1 ½ oz Shredded Mozzarella
• Olive Oil
• Salt Pepper
• pat dry, and season each side with ¼ tsp. salt and a
• pinch of pepper.

Instructions

1. 1

   Cook Within: Return cooked spaghetti to pot after draining in colander and toss with 2 tsp. olive oil to prevent sticking. We rarely rinse cooked pasta under water, as it removes starches and can prevent sauce from sticking to pasta. Chicken Parmesan, including versions made with veal, eggplant, and served in sandwich form, is a staple menu item throughout Italian restaurants in the U.S. It first came into popularity in the early 1950s.

2. 2

   Prepare the Ingredients: Mince garlic. Halve baguette. Rinse chicken breasts, pat dry, and season each side with ¼ tsp. salt and a pinch of pepper.

3. 3

   Bake the Chicken: and bake 10 minutes, or until just beginning to brown. While chicken is baking, combine 1 Tbsp. olive oil, half the Parmesan (reserve remaining for garnish),

4. 4

   Add spaghetti to boiling water and cook 7-10 min-: utes, or until al dente. Drain in colander, return to pot, and toss with 2 tsp. olive oil to prevent sticking.

5. 5

   Finish Chicken and Warm Sauce: Once chicken has baked 10 minutes, add bread to over each chicken breast and top with mozzarella. or until cheese is bubbly and chicken reaches a minimum internal temperature of 165 degrees. Add remaining marinara to a medium pan over medium heat and cook 5 minutes, or until warmed through. Set Up the Breading Station Place panko and liquid eggs in two separate medium off any excess, then dip into liquid eggs. Dip chicken in panko again and place on a plate.

6. 6

   Plate the Dish: Place cooked pasta on a plate and top with marinara sauce. Serve chicken atop pasta with garlic bread on side. Garnish with remaining Parmesan. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is used in garlic bread and remaining garnishes twice. 4 Tbsp. goes on chicken and remaining sauces pasta. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink • Separation is natural when shipping liquid eggs. Shake well before using.

7. 7

   Mince garlic. Halve baguette. Rinse chicken breasts,