Chicken Parmesan with Spaghetti and Broccoli Rabe

Remove the tenderloin from the chicken breast and discard or reserve for another use. This ensures an even thickness.

Place the chicken breast on a cutting board. Hold it flat with one hand and carefully slice horizontally into the thickest part, stopping about 1/2 inch from the other side. Open it up like a book.

Place the butterflied chicken breast between two sheets of parchment paper. Use a rolling pin to gently pound the chicken to an even, thin thickness (about 1/4 inch).

Place the all-purpose flour in a shallow dish. Season with salt and pepper.

In a second shallow dish, whisk the eggs until well beaten.

In a third shallow dish, combine the breadcrumbs, grated parmesan cheese, smoked paprika, salt, and pepper. Mix well.

Dredge each flattened chicken breast in the seasoned flour, ensuring it's lightly coated. Shake off any excess.

Dip the floured chicken into the egg wash, making sure it's fully coated. Let any excess drip off.

Press the egg-washed chicken into the breadcrumb mixture, coating both sides evenly. Gently press to help the crumbs adhere.

Place the breaded chicken on parchment paper. Place another sheet of parchment on top and gently press with a rolling pin to ensure the breadcrumbs stick firmly.

Bring a large pot of salted water to a rolling boil.

Add the spaghetti to the boiling water and cook according to package directions, typically 9-10 minutes, until al dente. Stir occasionally to prevent sticking.

Drain the spaghetti in a colander. Toss with olive oil, salt, pepper, marinara sauce, and fresh basil.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Carefully place the breaded chicken cutlets into the hot skillet. Cook for 2-3 minutes per side, until golden brown and cooked through. Add butter to the pan during the last minute of cooking on each side to help brown the breadcrumbs.

Once golden brown on both sides, top each chicken cutlet with slices of mozzarella cheese and a sprinkle of parmesan. Transfer the skillet to a preheated oven (or place under a broiler) for 1-2 minutes, until the cheese is melted and bubbly.

Heat 1 teaspoon of olive oil in a separate skillet over medium-high heat.

Add the broccoli rabe, chili flakes, salt, and pepper to the skillet. Sauté for 3-5 minutes, until tender-crisp and slightly charred.

Squeeze fresh lemon juice over the broccoli rabe just before serving.

Place a portion of the spaghetti on one side of the plate. Arrange the sautéed broccoli rabe next to it.

Carefully place the chicken parmesan on top of the spaghetti and broccoli rabe.

Top the chicken with a spoonful of marinara sauce and a final sprinkle of grated parmesan cheese.