Chicken Parmesan And Spaghetti With Zucchini Sauce

 

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Chicken Parmesan

Ingredients

4  (8-ounce) boneless, skinless chicken breast halves

2  eggs

1  tablespoon milk

1  cup plain panko breadcrumbs

1/2  cup freshly grated Parmesan cheese

1/2  cup all-purpose flour

1/2  teaspoon kosher salt

1/2  teaspoon garlic powder

½ teaspoon dried Italian seasoning

5  tablespoons olive oil

 Freshly ground black pepper

For the topping

2 cups marinara sauce

2 cups shredded mozzarella cheese

Grated Parmesan cheese

Directions

Place chicken cutlets between pieces of plastic wrap and pound to about 1⁄4-inch thickness. 

Heat the oven to 350 degrees F. Oil a baking dish that will fit your chicken cutlets.

Place the flour in a large shallow dish and add a pinch of salt and pepper.

Combine panko, dried Italian seasoning, ½ teaspoon salt, garlic powder, and Parmesan, and place in a second dish. 

Beat eggs with milk, add a pinch of salt and pepper, and place in a third dish. 

Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a foil-lined baking sheet and refrigerate for at least 30 minutes or until ready to cook.

Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add 2 cutlets and cook for 2 minutes or until golden and crisp. Turn and cook for 2 minutes more. 

Transfer to a paper-lined plate.

Add 2 remaining tablespoons oil (or more as needed), and cook the remaining 2 cutlets. 

Place the cutlets in the prepared baking dish. Top each with 1.2 cups of Marinara sauce, a sprinkle of parmesan cheese, and ½ cup of shredded mozzarella cheese.

Bake until heated through and the cheese has melted.

Spaghetti with Zucchini Sauce

Ingredients

1 large clove garlic, smashed

1 lb  zucchini, diced

6 fresh basil leaves, torn

1/2 cup grated parmigiano-reggiano cheese, plus more for topping

Kosher salt

8 ounces spaghetti

3 tablespoons extra-virgin olive oil

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup of pasta water, then drain the pasta.

Heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.

Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. 

Remove from the heat and add the parmigiano, and the remaining basil; toss. Top with more Parmesan.