| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 portions |
Ingredients
- 4 cups vegetable oil
- Six 6-ounce chicken breasts
- 1 cup all-purpose flour
- 2 cups egg wash (equal parts egg and cream)
- 2 cups egg wash (equal parts egg and cream)
- 1 cup shredded mozzarella
- 1 1/2 pounds cooked spaghetti
- 1/4 cup grated Parmesan
- 3 cups prepared marinara, warmed
Instructions
- To prepare, preheat the oil to 350 degrees F in a large pan. Preheat the oven to 375 degrees F.
- Prepare the chicken by lightly covering with flour. Tip off any excess flour. Next, dip the floured chicken into the egg wash. Add the chicken to the oil in batches and cook until golden brown, 6 to 7 minutes. Remove from the oil and place on paper towels to allow any excess oil to drain. After draining, cover the chicken with equal amounts of mozzarella and bake until the cheese melts, about 5 minutes.
- Meanwhile, add the cooked pasta to a colander and submerge in simmering water to heat, 1 minute. Remove from the water. Allow the heated pasta to drain any excess water, and then portion equally into bowls. Finally, add the cooked chicken atop the pasta. Finish with the warmed marinara and Parmesan. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 2224 |
| Total Fat | 190 g |
| Saturated Fat | 28 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 74 g |
| Cholesterol | 798 mg |
| Sodium | 525 mg |
| Serving Size | 1 of 6 servings |
| Calories | 2224 |
| Total Fat | 190 g |
| Saturated Fat | 28 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 74 g |
| Cholesterol | 798 mg |
| Sodium | 525 mg |
Reviews
Really
Question: Aren’t you supposed to dip the chicken into bread crumbs after the egg wash? I think Chef Irvine did in this Restaurant Impossible episode.
I’ve always had a tendency to overcook my chicken in this dish. I HATE frying, so I pan fried it instead, but just for the minimum time Chef Robert noted (same thing with the pasta, which usually comes out soggy in my dishes. After cutting down the cooking time for both, and simply ladling on some marinara over the cheese (rather than “melting” the cheese first this ended up being the absolute BEST chicken parm I’ve ever made. My pledge: stop overcooking stuff!
We are fans of Robert and his Impossible shows, so after seeing him use this recipe multiple times with rave reviews we decided it was time to try it. Awesome!
Robert!!! I’ve been a fan of his shows for a while and have had it drilled in my head to salt and pepper everything.lol
With that said, I put salt, pepper and parmesean cheese in the flour and then dip it in the egg wash. It comes out fantastic.
With that said, I put salt, pepper and parmesean cheese in the flour and then dip it in the egg wash. It comes out fantastic.
*Don’t put them both in together unless you want them to fuse together. I put one in, wait 30 seconds and then the second one in. I check again after one minute to make sure they aren’t sticking.
*If I may add one more thing…cook them for about 6 minutes and yank them out. Remember that they get a shade or two darker after you remove them.
Yum.
It was a simple classix recipe, but no herbs or seasoning on the flour ? I was surprised there wasnt any.