Chicken Parmesan is one of my favorite Italian dishes and my mom makes the best ever. It’s the perfect combination of crunchy chicken and cheesiness, and because it’s made in the oven, there’s no oil mess on the stove. You may want to make extra because it’s so good left over.

　　

Ingredients

serves 4

　　1/4 cup flour

　　1 egg

　　1 cup cornflake crumbs

　　1 tablespoon water

　　4 boneless, skinless chicken breasts

　　1 (1 pound 10-ounce) jar prepared spaghetti sauce

　　1 cup shredded mozzarella cheese

　　1/4 cup Parmesan cheese

　　12 ounces uncooked spaghetti

　　

Step 1

Preheat the oven to 375°F. Lightly coat a baking pan with oil or cooking spray.

　　

Step 2

Place the flour, egg, and cornflake crumbs in separate shallow bowls. (If you don’t have shallow bowls, use plates for the flour and cornflake crumbs.) Add the water to the bowl with the egg and beat well. Place the chicken breasts on a flat surface, cover with plastic wrap, and pound the thick parts with the bottom of a saucepan until they are about 1/2 inch thick. (If you are using thawed frozen chicken breasts that come in a big bag, they may be thin enough that they won’t need to be pounded out.)

　　

Step 3

Dip the chicken breast completely in the flour to coat and shake off any excess. (Dipping in the flour first helps the egg and crumbs adhere.) Dip both sides of the chicken in the egg and then immediately place it in the cornflake crumbs, pressing slightly to make sure they stick. Place the chicken breast in the pan and repeat the process with the remaining chicken. Bake for 30 minutes, or until the chicken is done. (Insert a knife in the thickest part of one of the chicken breasts to make sure it is not pink.)

　　

Step 4

Place 2 tablespoons of the spaghetti sauce on top of each chicken breast and top with the mozzarella cheese. Sprinkle with the Parmesan cheese and bake for 8 to 10 minutes, until the cheese is melted.

　　

Step 5

Meanwhile, bring a large saucepan of salted water to a boil and add the spaghetti. Cook for 10 minutes, or until al dente. Drain the spaghetti in a colander and keep warm.

　　

Step 6

Heat the remaining spaghetti sauce in a small saucepan over medium-low heat.

　　

Step 7

Serve the chicken with the spaghetti and sauce on the side.

　　

VEG OUT

Step 8

Eggplant Parmesan is just as sublime. Substitute an eggplant for the chicken, cut into 1/2-inch-thick slices, and follow the rest of the recipe.

　　College Cooking