For hard gainers and heavy bulking phases: this is a calorie-maximum meal, not an everyday plate. Two big pan-fried breaded chicken cutlets under marinara and bubbling mozzarella, on a full plate of spaghetti.
Preheat the oven broiler to high, about 260°C (500°F), with a rack 15 cm (6 inches) below the element. Bring a large pot of salted water to a boil over high heat.
Slice each breast in half horizontally into thin cutlets. Season with the salt, dust in flour, dip in beaten egg, then press into the breadcrumbs mixed with the parmesan.
Heat the oil in a large oven-safe skillet over medium-high heat. Fry the cutlets for 3 to 4 minutes per side, until golden and 74°C (165°F) inside.
Cook the spaghetti for the time on the package, about 10 minutes, and drain.
Warm the marinara in a small pan over medium heat. Spoon some over the cutlets in the skillet, top with the mozzarella and broil for 2 to 3 minutes until bubbling and browned.
Toss the spaghetti with the rest of the sauce, top with the chicken and torn basil.
Made it? Rate it
Your rating helps other lifters pick their next meal.
Photo: Missvain, Wikimedia Commons, CC0
40 min
35 min
30 min
45 min