Breaded Chicken With Pasta Sauce Recipe: Crispy Cutlets in Rich Tomato Gravy

This recipe delivers crispy breaded chicken paired with a rich tomato pasta sauce for a satisfying meal. The golden cutlets stay perfectly crunchy while the sauce adds hearty depth.

With simple ingredients and a straightforward method, you’ll achieve restaurant-quality results. The chicken is breaded and fried to a golden finish before being smothered in a savory tomato gravy.

Ingredients for Breaded Chicken with Pasta Sauce

Golden cutlets and rich tomato gravy start with these carefully selected ingredients.

The chicken cutlets must be uniformly thin for even cooking—pound them to exactly 1/4-inch thickness. Costco often carries pre-cut chicken cutlets that work perfectly. For breadcrumbs, Progresso Italian-style delivers consistent texture. The Parmesan should be freshly grated from a wedge (pre-grated contains anti-caking agents that affect melting). Crushed tomatoes from San Marzano offer the ideal balance of sweetness and acidity for the sauce.

Substitute panko for breadcrumbs if you prefer extra crunch (the texture will be slightly different but still delicious). No fresh garlic? Garlic powder at half the amount works in a pinch. For a quicker sauce, high-quality jarred marinara from Rao’s or Victoria can replace the crushed tomatoes and paste—just add extra seasoning. The olive oil can be any neutral oil with a high smoke point if that’s what you have on hand.

Uncooked cutlets keep in the fridge for 2 days before breading. The sauce actually improves overnight—store in an airtight container for up to 5 days. Breaded, uncooked cutlets can be frozen for 1 month (thaw completely before frying).

Step-by-Step Instructions for Breaded Chicken With Pasta Sauce

Master the technique for achieving golden, crisp cutlets paired with a rich, velvety tomato sauce.

Step 1: Prepare and Bread the Chicken Cutlets

Set up a breading station with three shallow dishes. In the first, place the 1 cup all-purpose flour. In the second, beat the 2 whole large eggs until uniform. In the third, combine the 2 cups Italian-style breadcrumbs, 0.5 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, ½ tsp black pepper, and ½ tsp salt.

Pat the 1.5 lb chicken breast cutlets dry, then dredge each in flour, shaking off excess. Dip into the beaten eggs, allowing any excess to drip off, then press into the breadcrumb mixture. Ensure each cutlet is fully coated with an even layer—this guarantees a uniform, crispy exterior. Let the breaded cutlets rest for 10 minutes to allow the coating to adhere properly.

Step 2: Fry the Cutlets to Golden Perfection

Heat the 1 cup olive oil in a large, heavy skillet over medium-high heat until shimmering but not smoking. Carefully place the breaded cutlets in the pan, working in batches to avoid crowding. Crowding lowers the oil temperature, leading to greasy rather than crispy results.

Fry for 3-4 minutes per side until deep golden brown and the internal temperature reaches 165°F. The cutlets should release easily from the pan when ready to flip. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil, and immediately season with the remaining ½ tsp salt to enhance flavor.

Step 3: Build the Rich Pasta Sauce Base

In a separate saucepan, heat 1 tbsp olive oil (from the reserved amount) over medium heat. Add the finely diced 1 whole yellow onion and cook for 5 minutes until softened and translucent. Stir in the minced 4 cloves fresh garlic cloves and cook for 30 seconds until fragrant—be careful not to let it brown.

Add the 2 tbsp tomato paste and stir for 1-2 minutes until it deepens in color. This step develops the sauce’s richness. Pour in the 28 oz canned crushed tomatoes, then add the 1 tsp dried basil and remaining ½ tsp salt. Stir well to combine.

Step 4: Simmer the Sauce and Combine

Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens to your desired consistency. The sauce should coat the back of a spoon and have a deep, robust flavor.

Once the sauce is ready, nestle the fried cutlets into the saucepan, spooning the sauce over them. Simmer together for an additional 2-3 minutes to allow the flavors to meld. The cutlets will absorb some of the sauce, enhancing their tenderness while maintaining a crisp exterior. Serve immediately with additional sauce spooned on top.

Perfect Pairings for This breaded chicken with pasta sauce

Pasta Partners

Serve this dish over 12 oz al dente spaghetti or linguine to soak up the rich tomato sauce. I find Barilla or De Cecco hold up best to the hearty gravy. For a rustic touch, try pappardelle—its wide ribbons cradle the chicken beautifully. 🍝

Vegetable Sides

A simple Caesar salad with romaine lettuce and Parmesan shavings adds fresh crunch. For something lighter, roasted broccoli tossed with olive oil and garlic powder at 400°F for 20 minutes pairs perfectly.

Bread Basket

Warm garlic bread made with a baguette and garlic-herb butter is ideal for mopping up sauce. I use 1 stick softened butter mixed with 2 minced garlic cloves and 1 tsp dried parsley. Toast until golden at 375°F for 5-7 minutes. 🥖

Wine Pairings

A medium-bodied Chianti or Sangiovese cuts through the richness with its bright acidity. For white wine lovers, a crisp Pinot Grigio from Northern Italy complements the tomato sauce beautifully. Avoid heavy tannic reds.

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