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Crispy Chicken Parmesan Pasta with Homemade Marinara

Golden, crispy chicken cutlets topped with a quick homemade marinara—simple, comforting, and perfect served over pasta.
Print Recipe
Roasted Peanut Kale Salad
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

Ingredients

Crispy Chicken

  • 4 –5 chicken cutlets pounded thin
  • 1.5 cups panko breadcrumbs
  • 3 large eggs whisked and seasoned with a pinch of salt and pepper
  • Neutral oil for frying

Marinara:

  • 1 15-ounce can tomato sauce
  • ¼ cup water
  • 1 teaspoon sugar
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 whole bay leaf
  • ½ teaspoon lemon juice

Pasta:

  • 1/2 Box Angel Hair Pasta Optional

Instructions

  • In a small saucepan, combine tomato sauce, water, sugar, oregano, basil, thyme, garlic powder, salt, pepper, and bay leaf. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 10–15 minutes, stirring occasionally. Remove the bay leaf and stir in lemon juice. Keep warm.
  • Dip each chicken cutlet into the egg mixture, then coat in panko breadcrumbs.
  • Heat neutral oil in a pan over medium heat and fry the chicken until golden brown and cooked through.
  • Top with warm marinara and serve alongside or over pasta (I prefer angel hair with this).
Servings: 4