Skillet Chicken Parmesan with Linguine

Method

1. Season chicken with salt and pepper.
2. Set up the dredging station: flour, beaten eggs, breadcrumbs mixed with Parmigiano and oregano.
3. Dredge each cutlet in flour, dip in egg, then coat with the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium heat. Pan-fry chicken until golden and cooked through, about 3–4 minutes per side. Drain on paper towels.
5. In the same skillet, wipe out excess oil. Add 1 tablespoon olive oil and garlic; sauté 1 minute.
6. Pour in marinara. Simmer for 5–7 minutes. Season with salt, pepper, chili flakes, and torn basil.
7. Return chicken to the skillet, nestling into the sauce.
8. Top each cutlet with mozzarella and a sprinkle of Parmigiano.
9. Cover and cook on low until cheese is melted and bubbly (about 5 minutes).
10. Optional: broil uncovered for 1–2 minutes until golden on top, if skillet is oven-safe.
11. Meanwhile, boil linguine in salted water until al dente. Drain and toss with olive oil or a bit of marinara if desired.
12. Plate linguine and top with a cheesy chicken cutlet. Spoon extra sauce over top and garnish with basil.