Crispy Chicken with Spaghetti Marinara
Ingredients:
For the chicken:
2 large chicken breasts sliced into strips
1 cup all-purpose flour
2 large eggs beaten
1 cup breadcrumbs Panko for extra crispiness
cup grated Parmesan cheese
Salt and pepper to taste
cup vegetable oil for frying
For the marinara sauce:
2 cups canned crushed tomatoes
2 garlic cloves minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
For the spaghetti:
300g spaghetti
Salt for boiling water
Instructions:
1. Prepare the marinara sauce:
Heat olive oil in a saucepan. Add garlic and sauté until fragrant.
Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
2. Cook the spaghetti:
Boil spaghetti in salted water according to package instructions. Drain and set aside.
3. Prepare the chicken:
Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs mixed with Parmesan cheese.
Season chicken strips with salt and pepper. Coat each piece in flour, dip in eggs, and coat in the breadcrumb mixture.
4. Cook the chicken:
Heat vegetable oil in a skillet over medium heat. Fry chicken strips for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
5. Assemble the dish:
Toss the spaghetti with marinara sauce and plate. Top with crispy chicken strips and garnish with fresh parsley or additional Parmesan cheese.
Pro Tip:
For a healthier version, bake the chicken strips at 400F 200C for 20 minutes, flipping halfway through.
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