Preheat oven to 375°F (190°C). Prepare a baking sheet with parchment paper.
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese.
Dredge each chicken cutlet in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing to adhere.
Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Work in batches to avoid overcrowding the pan.
Place the cooked chicken cutlets on the prepared baking sheet. Top each cutlet with tomato sauce, followed by mozzarella and a sprinkle of Parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
While the chicken is baking, cook spaghetti according to package directions. Drain and toss with a little tomato sauce.
Serve the baked chicken Parmesan over spaghetti. Garnish with fresh basil, if desired.
It was alright. The chicken was a little bland. I think it needs more seasoning. The sauce was good though, I'll try it again.
A solid recipe. Easy to make and tastes great. I think I'll try adding mushrooms to the sauce next time. The chicken was perfectly cooked.
It was decent. The sauce was a bit too acidic for my taste. Maybe adding a touch of sugar would help. The chicken was good, though.
Excellent recipe! The instructions are clear and easy to follow. The chicken came out perfectly crispy, and the sauce was packed with flavor. A definite win!
It was okay, but the chicken got a little soggy under the sauce. I think I'll try baking the chicken next time instead of frying it.
