Golden breaded chicken cutlets topped with marinara and melted cheese, served over a bed of spaghetti.
1.5 lb Bowl & Basket Chicken Breasts (On Sale: $2.99 lb)
1 lb Ronzoni Pasta (spaghetti) (On Sale: 88ยข)
1 jar Francesco Rinaldi Pasta Sauce (On Sale: 2/$4)
1 cup Bowl & Basket Shredded Cheese (mozzarella) (On Sale: $1.49)
1 cup 4C Bread Crumbs (On Sale: 2/$4)
2 large eggs
1/4 cup all-purpose flour
3 tbsp olive oil
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees F. Slice chicken breasts in half horizontally to create thin cutlets. Pound to even 1/2-inch thickness. Season with salt and pepper.
Step 2: Set up a breading station: flour in one dish, beaten eggs in a second, and bread crumbs mixed with Parmesan and Italian seasoning in a third.
Step 3: Dredge each cutlet in flour, dip in egg, then press into bread crumb mixture.
Step 4: Heat olive oil in a large oven-safe skillet over medium-high heat. Cook cutlets 3-4 minutes per side until golden brown.
Step 5: Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain.
Step 6: Spoon pasta sauce over each cutlet in the skillet. Top with shredded mozzarella cheese.
Step 7: Transfer skillet to oven and bake 8-10 minutes until cheese is melted and bubbly.
Step 8: Serve chicken over spaghetti with extra sauce on the side.
Chef's Tip: Pound the chicken breasts to an even 1/2-inch thickness for faster, more even cooking. Use a meat mallet or rolling pin.
Serve with Garlic bread and a side Caesar salad.
Sale Prices Valid March 8, 2026 to March 14, 2026
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