Chicken Cutlets And Spaghetti With Garlic And Oil
Chicken cutlets and spaghetti with garlic and oil is a classic Italian comfort food dinner that’s simple, flavorful, and perfect for family meals. Crispy, golden-brown breaded chicken is paired with al dente spaghetti tossed in a silky garlic-and-olive-oil sauce, finished with Parmesan and fresh parsley. This hearty, versatile dish makes an easy weeknight dinner and reheats beautifully for leftovers, whether served as pasta, chicken parm, or a sandwich.
Tasty Team
87% would make again
Total Time
1 hr
1 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
1 hr
1 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 8 servings
Chicken Cutlets:
- 1 cup dried bread crumbs
- 2 tablespoons grated parmesan cheese
- garlic powder
- 1 tablespoon Chopped fresh parsley
- ½ teaspoon kosher salt
- 2 large eggs
- 3 lb boneless, skinless chicken breast, thinly sliced
- ½ cup –¾ cup olive oil, as needed for frying
Spaghetti With Garlic And Oil:
- kosher salt, to taste
- 1 lb spaghetti
- ¼ cup olive oil
- 4 garlic cloves
- ½ tablespoon dried red pepper flakes
- ¼ cup grated parmesan cheese, plus more for serving
- 2 tablespoons Chopped fresh parsley
Nutrition Info
- Calories 588
- Fat 14g
- Carbs 47g
- Fiber 2g
- Sugar 2g
- Protein 62g
Estimated values based on one serving size.
Preparation
- Make the chicken cutlets: Stir together the bread crumbs, Parmesan, garlic powder, parsley, and salt in a bowl. Crack the eggs into a second bowl. Dip the chicken in the eggs, letting the excess drip off, then dip into the bread crumb mixture to coat.
- Heat ¼ cup olive oil in a large, heavy skillet over medium. Working in about 4 batches (do not overcrowd the skillet), fry the chicken cutlets for about 3 minutes per side, or until golden brown and the internal temperature reaches at least 165°F, adding more oil to the skillet as needed. Transfer the cooked culets to a wire rack.
- Make the spaghetti with garlic and oil: Fill a large pot with water, and bring it to a boil over high heat. Add salt to the water. Add the spaghetti, and cook until al dente according to package directions. While the pasta cooks, heat the olive oil in a large skillet over medium. Add the garlic and dried red pepper flakes. Cook, stirring often, for 1–2 minutes, until the garlic is fragrant. Add 1 cup of the pasta cooking water from the pot of spaghetti to the skillet. (Keep warm over low heat until the pasta is done cooking.)
- Using tongs, lift the cooked spaghetti from the pot, and transfer it to the garlic-oil mixture in the skillet. Stir well to combine with the sauce. Bring the mixture to a low simmer over medium heat. Cook, stirring the pasta constantly, until the sauce starts to become thicker and silkier, 2–3 minutes. Stir in the Parmesan and parsley, and remove from heat.
- Serve the chicken cutlets and pasta with extra Parm!
- Enjoy!
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