A bright, buttery twist on classic chicken parmesan made with lemon butter seasoning and summer lemon marinara. Crispy on the outside, melty and citrusy on top.
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
For the Chicken
4 sliced chicken breast fillets
2 large eggs
1 teaspoon lemon butter seasoning (plus more to taste)
1 cup breadcrumbs
2 tablespoons cornstarch
Salt and black pepper
Neutral oil for frying
For the Pasta
12 ounces spaghetti
1 jar Sauz Summer Lemon Marinara sauce, divided
1 tablespoon olive oil
2 cloves garlic, finely grated
Salt, for pasta water
For Assembly
1/4 cup summer lemon marinara sauce, reserved
6 to 8 slices mozzarella cheese
or 1½ to 2 cups shredded mozzarella
Zest of ½ lemon (optional)
Fresh parsley or basil for garnish
Directions
- Prepare The Sauce
- Open the jar of summer lemon marinara and reserve 1/4 cup for assembling the chicken. Set aside. The remaining sauce will be used for the spaghetti.
- Prepare the Dredge
- In one bowl, whisk together: Eggs,Lemon butter seasoning, pinch of salt
- In a second bowl, mix: Breadcrumbs, Cornstarch, Lemon butter seasoning,Salt and pepper
- Pat chicken dry. Dip each fillet into the egg mixture, then press into the breadcrumb mixture until fully coated. Let rest for 5 to 10 minutes so the coating adheres.
- Fry the Chicken
- Heat about ½ inch of oil in a skillet over medium heat.
- Fry chicken for 3 to 4 minutes per side until golden brown and cooked through.
- Transfer to a wire rack to keep crispy.
- Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions until al dente.
- Reserve 1/2 cup pasta water, then drain.
- Warm Sauce and Prepare Spaghetti
- In a large skillet, heat olive oil over medium heat.
- Add grated garlic and cook for 30 to 60 seconds until fragrant, being careful not to brown it.
- Pour in the remaining marinara sauce and warm gently.
- Add cooked spaghetti and toss to coat.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Assemble the Chicken Parm
- Preheat oven to 400°F.
- Place fried chicken in a baking dish or baking sheet
- Spoon the reserved 1/4 cup of marinara evenly over the chicken.
- If using sliced mozzarella, lay 1 to 2 slices over each piece of chicken.
- If using shredded mozzarella, sprinkle evenly over each piece.
- Sprinkle with lemon zest if using.
- Bake
- Bake for 8 to 10 minutes until cheese is melted and bubbly.
- Broil for 1 to 2 minutes for golden spots if desired.
- Serve
- Plate spaghetti first.
- Place baked chicken parm on top or alongside the pasta.
- Garnish with fresh parsley or basil.
- Optional: Add a small squeeze of fresh lemon before serving for extra brightness.
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