11/01/2026
🍗 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐏𝐚𝐫𝐦𝐢𝐠𝐢𝐚𝐧𝐚 (Olive Garden Copycat)
Crispy, saucy, cheesy — and the crust actually stays crisp. The trick is in the order: fry first, sauce second 👇
Ingredients
- Chicken breasts, boneless skinless – 4
- All-purpose flour – ½ cup
- Eggs, beaten – 2 large
- Italian breadcrumbs – 1 cup
- Parmesan cheese, grated – ½ cup
- Garlic powder – 1 tsp
- Salt & black pepper – to taste
- Olive oil – 3 tbsp
- Marinara sauce – 2 cups
- Mozzarella cheese, shredded – 1½ cups
- Spaghetti – 12 oz
- Salt, for the pasta water – 2 tbsp
- Fresh basil – for garnish (optional)
Instructions
1. Prep & pound: flatten each chicken breast between plastic wrap to an even ½-inch thickness, so every piece cooks evenly. Preheat the oven to 400°F.
2. Build a three-dish breading station — flour, beaten egg, and a breadcrumb-parmesan mix seasoned with garlic powder, salt, and pepper.
3. Coat each cutlet: flour first, then egg, then press firmly into the breadcrumbs on all sides.
4. Fry until deep golden in an oven-safe skillet over medium-high heat, 3–4 minutes per side.
5. Spoon marinara over each cutlet and top generously with mozzarella.
6. Bake 12–15 minutes until the cheese bubbles and each piece reaches 165°F inside.
7. While the chicken bakes, boil the spaghetti in salted water until al dente, then drain.
8. Plate the spaghetti underneath the finished cutlets with extra marinara, garnish with basil if you like, and serve hot with a crisp house salad and warm breadsticks.
Leftover tip: keep it in the fridge 3–4 days and reheat in the oven at 350°F for about 12 minutes — the crust stays firm, while the microwave leaves it soft.
Full dish breakdown — link in the first comment 👇
