Print Pin
4.34 from 3 votes

Chicken Parmigiana and Garlic Butter Angel Hair

Classic homemade chicken parmigiana pretty easy to knock out. Cheese crust you can feel in the bite of the moist tender chicken. Over a bed of al dente angel hair pasta oh my...
Course Main Course
Style Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 1139kcal
Author txbut

Ingredients

Main Parts

  • 1 lb chicken breast (split thin)
  • 1 lb angel hair pasta
  • 1 cup bread crumbs
  • 8 oz provolone (12 slices)
  • 1/2 cup pasta sauce
  • 1/4 cup parmesan
  • 4 oz egg (scrambled = 2 eggs)
  • 1/4 cup olive oil
  • 3 tbs butter
  • 1 tbs Biddy (chicken seasoning)
  • 2 tsp garlic (thin sliced)
  • 1/4 tsp salt

Brine Parts

  • 3 tbs salt
  • 1 tbs garlic powder
  • 4 cups water

Instructions

  • You don't have to brine but it is highly recommended.
  • In a large bowl mix all the brine part until salt dissolves.
  • If your chicken breast is not cut thin then cut yours. You’ll get 2 thin slices per breast. Typically known as Milanese originally for veal, thin even slices.
  • Place a slice of chicken breast in a large freezer bag and pound the high spots to match the low spots. Pounding the chicken ensures a fully cooked cutlet from a relatively fast pan fry time. Also keeps from overcooking the parmigiana crust.
  • Place pounded chicken in the brine. Pound out the rest of your chicken breast pieces.
  • Set the brining chicken in the refrigerator covered for an hour.
  • Get a large pot of water boiling for the pasta.
  • In an hour pull chicken from brine and place in a colander to drip dry. Then lay on a plate and pat dry.
  • Sprinkle Biddy seasoning all over the breast.
  • Get a bowl of scrambled eggs ready. Add another larger bowl for the 1 cup bread crumbs and 1/4 cup parmesan cheese.
  • Water should be boiling. Add pasta to it and boil for 4 minutes.
  • Drain pasta and add a few drops of olive oil to keep from sticking. Set aside in sink.
  • Preheat oven to 350 degrees.
  • Heat a pan to medium heat 325-350 and add 1/4 cup olive oil. Cold oil poured in a heated pan makes for non-stick cooking.
  • Dip a chicken cutlet in the scrambled egg and then in the dry bread crumbs. You will likely have to flip the chicken cutlets twice while slightly pressing in crumbs. Repeat until all your chicken is battered.
  • Carefully lay one or two of your chicken cutlets on the hot oil. Set a foil-lined cookie sheet to the side for standby.
  • Cook each side of chicken cutlets for approximately 3 minutes per side until golden brown.
  • Set all the cooked chicken cutlets off on cookie sheet.
  • Put your desired amount of pasta sauce on top of each cooked chicken cutlets.
  • Lay 3 slices (your desired amount) of provolone on each chicken cutlets.
  • Add a spoon full of pasta sauce on top of the provolone.
  • Put cookie sheet of chicken in the oven for 20 minutes or until cheese bubbles.
  • Pour olive oil out of the pan that fried the chicken and add 3 tablespoons of butter at medium heat.
  • Add salt and garlic to the pan of butter and cookout garlic’s pungent fresh smell.
  • Drop the cooked angel hair pasta in the pan of butter and toss until evenly covered and reheated.
  • Start plating, the chicken parmigiana in the oven should be done or about to be.
  • Add some pasta to a plate and lay a chicken cutlet over the top.
  • Grate some parmesan over top. Wala!
  • Basil fan? Add it. Garnished with parsley and wouldn’t say that’s necessary.
  • Hope you dig it and see how the brine is a must.

© Texas Butter®

➕ Nutrition
Nutrition Facts
Chicken Parmigiana and Garlic Butter Angel Hair
Amount Per Serving (355 g)
Calories 1139 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 20g 100%
Cholesterol 244mg 81%
Sodium 6875mg 286%
Potassium 997mg 28%
Total Carbohydrates 110g 37%
Dietary Fiber 5g 20%
Sugars 6g
Protein 63g 126%
Vitamin A 24.8%
Vitamin C 5.2%
Calcium 63%
Iron 26.9%
* Percent Daily Values are based on a 2000 calorie diet.
➕ Last 12 Recipes

Chicken Bleu Balls
Made these with the basics to get a feel of for the texture of what I was trying to achieve. Read more.
Fast Shrimp-n-Grits
Quick way to dazzle up breakfast. Not only is it fast, it’s fantastic and easy to scale. Read more.
Barbacoa Shrimp Tacos
Use what you have available but I promise beef cheek isn’t as gross as it sounds. Beef cheeks rich flavorful Read more.
Chicken Parmigiana
Classic homemade chicken parmigiana pretty easy to knock out. Cheese crust you can feel in the bite of the tender Read more.
Cheesy Shrimp Lasagna Rolls
Although the picture isn’t a looker, a forkful of the baked lasagna noodle, provolone topped, combined with the gooey shrimp Read more.
Cheddar and Cream Cheese Chicken Enchiladas
Cream and cheddar cheese filled enchiladas, roasted garlic and Anaheim pepper infused. These are on the outskirts of a true Read more.
Eleven Egg Ultimate Breakfast Lasagna
Went to our FB page to see what I’ve auto-posted to get a little kick in the pants for dinner. Read more.
Smoked Corned Brisket
A little different in the spice arena because, like brisket, it doesn’t require a myriad of spices. This corned brisket Read more.
Redneck Aged Rib Roast
The rib roast is always a scary hunk of meat to cook because it likely cost more than what we Read more.
Texas Cheesesteak Nachos
I could of went to another grocery, but this one is the only one who makes true French bread as Read more.
Cajun Chicken Melt
Have you ever cooked a chicken breast that turned out dry? Think most of us have and it’s my #1 Read more.
Smoke’n Ribs Practice
Was doing a test with Dawgs Bark and pork baby backs. There is at least one other recipe on here Read more.
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

➕ Product Used

 

Texas Butter Beef Seasoning Dawgs Bark
Dawgs Bark
$9.50$182.40
Brisket rub that's also your steak's best friend Dawgs Bark
Smoked
$9.50$182.40
Texas made Smoked jalapeno hot sauce has an extra process
Texas Butter Picante Sauce
Scorched
$9.00$182.40
Mesquite fire grilled tomato based picante sauce Scorched is a
Join, Save, Win!
Kindly get back to your previous orientation view... your wheel is rolling there...
Close this crap

Your coupon has been sent to your email. You can also use the coupon now if you have product in cart. 👍

You're Connected Amigo, Spin it!

Amigos Get Super Savings + looky here.

🍅 Our products are so fresh there is no inventory. 🍅

Average delivered in 4 - 5 days!.

  • Ready to go when you see your email below!

Display name can be changed in your dashboard.

Your Coupon code is "{coupon}". Insert code in coupon hole on cart or checkout page then click update.X