Chicken Parmigiana with Buttered Noodles

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1007kcal

Ingredients

Croutons:

  • 1 slice Crusty bread cut into cubes ¼" thick
  • ½ TBSP Extra-virgin olive oil

Seasoning

  • Salt
  • Black pepper

Caesar Salad:

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice fresh squeezed
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Seasoning

  • Salt
  • Black pepper

Chicken:

  • Nonstick spray
  • 1 Egg
  • ½ TBSP Garlic minced
  • 1 TBSP Fresh parsley chopped
  • 8 oz Chicken breast boneless skinless butterflied
  • ½ cup Seasoned Panko bread crumbs
  • 2 TBSP Parmesan cheese grated
  • ½ tsp Garlic powder
  • ¼ cup Extra-virgin olive oil for frying
  • ½ cup Marinara sauce use as needed
  • ¾ cup Mozzarella cheese shredded (use more if preferred)

Pasta

  • 4 oz Egg noodles
  • 2 TBSP Butter

Apple Juice

  • 16 oz Apple juice cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • For the croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the croutons. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
  • Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Whisk together eggs, garlic, parsley, salt, and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each filet in the mixture.
  • Mix bread crumbs, Parmesan cheese, and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium heat until hot and shimmering. Fry chicken until golden and crispy (about 4-5 minutes on each side). Set aside.
  • Place chicken on the prepared baking sheet and top with sauce and mozzarella cheese.
  • For the pasta: Bring a large pot of water to a boil. Add ½ TBSP salt to the water and cook the pasta according to the package directions. Then drain well and toss with butter.
  • Bake the chicken for 15-20 minutes, or until the cheese is bubbling and melted.
  • Toss the lettuce with croutons and dressing in a bowl.
  • Serve the chicken over pasta, with salad, and apple juice.

Nutrition

Calories: 1007kcal | Carbohydrates: 103g | Protein: 55g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 1316mg | Potassium: 1292mg | Fiber: 6g | Sugar: 29g | Vitamin A: 5376IU | Vitamin C: 14mg | Calcium: 508mg | Iron: 6mg

Chicken Parmigiana with Buttered Noodles

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 1007 kcal

Ingredients
 
 

Croutons:

  • 1 slice Crusty bread cut into cubes ¼" thick
  • ½ TBSP Extra-virgin olive oil

Seasoning

  • Salt
  • Black pepper

Caesar Salad:

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice fresh squeezed
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Seasoning

  • Salt
  • Black pepper

Chicken:

  • Nonstick spray
  • 1 Egg
  • ½ TBSP Garlic minced
  • 1 TBSP Fresh parsley chopped
  • 8 oz Chicken breast boneless skinless butterflied
  • ½ cup Seasoned Panko bread crumbs
  • 2 TBSP Parmesan cheese grated
  • ½ tsp Garlic powder
  • ¼ cup Extra-virgin olive oil for frying
  • ½ cup Marinara sauce use as needed
  • ¾ cup Mozzarella cheese shredded (use more if preferred)

Pasta

  • 4 oz Egg noodles
  • 2 TBSP Butter

Apple Juice

  • 16 oz Apple juice cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • For the croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the croutons. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
  • Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Whisk together eggs, garlic, parsley, salt, and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each filet in the mixture.
  • Mix bread crumbs, Parmesan cheese, and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium heat until hot and shimmering. Fry chicken until golden and crispy (about 4-5 minutes on each side). Set aside.
  • Place chicken on the prepared baking sheet and top with sauce and mozzarella cheese.
  • For the pasta: Bring a large pot of water to a boil. Add ½ TBSP salt to the water and cook the pasta according to the package directions. Then drain well and toss with butter.
  • Bake the chicken for 15-20 minutes, or until the cheese is bubbling and melted.
  • Toss the lettuce with croutons and dressing in a bowl.
  • Serve the chicken over pasta, with salad, and apple juice.

Nutrition

Calories: 1007kcalCarbohydrates: 103gProtein: 55gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 264mgSodium: 1316mgPotassium: 1292mgFiber: 6gSugar: 29gVitamin A: 5376IUVitamin C: 14mgCalcium: 508mgIron: 6mg
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