That’s Amore! Chicken Parmesan over Spaghetti::¡Eso es Amore! Pollo al Parmesano sobre Espaguetis

Mmm, mmmm, mmmm, mmmm, MMMMH!  I love Italian food.  Don’t you?  Doesn’t everyone?  There’s something to be said for a big ol’ plate of pasta, homemade sauce and bunches of cheese.  This dish is probably more of a winter weather dish, but what the heck?  I figured I’d better sneak it into the menu at least one last time before the hot days of summer sneak upon us.  Soon the menu is going to be all about gazpacho, and grilling’ and mojitos.  But before that, I really felt that we needed to give Chicken Parmesan a proper send off, one last hurrah before it gets tucked away for cooler days.

Oh! And something *new*! Ahora algo *nuevo*! I’m excited to announce that the recipes I post will now be available both in English and in Spanish. Tengo el placer de decir que desde ahora en adelante, todas las recetas que pongo en el web estarán disponibles en inglés y en español. :D

chicken parmesan


2 pounds (1 kilo) spaghetti, cooked according to package directions
2 quarts (2 liters) homemade sauce (about)
2 pounds (1 kilo) chicken fillets
2 eggs plus 2 tablespoons water
2 cups seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
olive oil (or olive oil and butter) to fry
1 cup grated mozzarella (about)


You’ll probably want to start your sauce first, seeing as how it simmers a couple of hours.
While your sauce is simmering, prepare the chicken station.
Beat eggs and water in a deep plate.
Combine bread crumbs, Parmesan cheese, salt and pepper in another deep plate.
Dip each chicken fillet in egg wash first, then in bread crumb mixture and reserve on a plate.
When your sauce has about 45 minutes left to go, heat up enough oil to coat the bottom of a skillet.
Fry chicken fillets until golden, about 4 minutes per side, depending on thickness of fillets.
Drain chicken on paper towels, then keep warm in a heated oven.
You might want to start your pasta now.
Once all chicken in fried, and pasta is cooked and drained, you’ll want to plate your chicken Parmesan.
Place a bunch of spaghetti on a plate and top with a generous amount of sauce.
Slice a chicken fillet, and place it over the spaghetti and sauce.
Add a little more sauce and top with some mozzarella.
Try not to die of pleasure, because I think that might be a sin. ;) lol

Y ahora en español! :)

chicken parmesan


1 kilo de espaguetis, preparado según el paquete
2 litros salsa de tomate casera (aproximadamente)
1 kilo filetes de pollo
2 huevos mas 2 cucharadas de agua
2 vasos (de Nocilla) pan rallado al ajo y perejil
1/2 vaso queso parmesano recién rallado
sal y pimienta negra al gusto
aceite de oliva (o aceite y mantequilla) para freir
1 vaso queso mozzarella rallado


Querrás empezar con la salsa primero, como tardará unas horitas en hacerse.
Mientras la salsa esté en el fuego, preparar un lugar para el pollo.
Batir los huevos con el agua en un plato hondo.
Mezclar el pan rallado, queso parmesano, sal y pimienta en otro plato hondo.
Pasar los filetes de pollo primero por el huevo/agua y después por el pan.
Reservar en un plato.
Cuando la salsa le quede unos 45 minutos para terminarse, calentar un poco de aceite en una sartén.
Freir los filetes de pollo unos 4 minutos por cada lado, según el grosor.
Escurrir sobre papel de cocina, y reservar en el horno, ligeramente calentado.
A lo mejor querrás empezar la pasta ahora.
Cuando todo el pollo esté frito, la pasta esté cocida y escurrida y la salsa esté hecha, querrás emplatarlo.
Colocar una montañita de espaguetis en el plato, y cubrir con un poco de salsa.
Cortar un filete de pollo en tiras y colocar sobre la pasta.
Cubrir con un poco mas de salsa y espolvorear con queso mozzarella.
Intentar no morirse de gusto, porque creo que eso es un pecado. ;) jijiji

Salsa de Tomate Casera


2 latas (800 gramos) tomates en puré
1 lata (800 gramos) tomates enteras peladas
4-5 dientes de ajo, majados
1 cebolla pequeña, picada
1 pizca de clavo molido
albahaca al gusto
sal marina y pimienta negra al gusto
2 cucharadas azúcar
un chorro de aceite de oliva virgen
100 gramos queso parmesano rallado


En un caldero grande, sofrier el ajo en el aceite primero, hasta que esté doradito.
Majar los tomates (con las manos mismas) y ponerlos en el caldero.
Añadir los ingredientes restantes, incluyendo las albóndigas o carne que quieras y cocer a fuego mínimo durante 3 horas (removiendo de vez en cuando).

23 Responses to “That’s Amore! Chicken Parmesan over Spaghetti::¡Eso es Amore! Pollo al Parmesano sobre Espaguetis”

  1. Nikki, for some reason this dish has got me wanting to listen to Dean Martin…oh yeah, it’s an Italian dish!

    Nice touch with the Espanol for your homies in Espana.

  2. Oh, that is so cute of you writing in Spanish, you go, girl!

  3. Mmmmmm–that looks fantastic! I love chicken parm. LOVE it. I could marry it.

    And how great that you are posting the recipes in Spanish now! Very cool.

  4. This is such comfort food Nikki. I might even pick up a Spanish word or two for the next time I am in Cuba:D

  5. gorgeous looking dish, should be on my back patio table for a nice dinner by myself

  6. Heee! Peter I’ve been singing that song all day. lol :)

    Hi Patricia! Thanks, I think? lol ;)

    Elle, OMG Me TOO! (read that like Romy and Michelle’s hs reunion lol) :)

    Yes it is, Valli! :)

    Thanks Furiousball! Even better, pack a bag, come for a visit, and we’ll all have this together on our patio with a glass of wine or 2. ;)

  7. Hola Nikki! Que great idea to escribir the receta in 2 languages: english and español!!! He, he, We are always ready for some spaguettis… delicious with the chicken and Parmesano. :D

  8. Yay Spanish. Now I can be more confused with the two languages I half speak :-p Great looking dish!

  9. Hey, it’s an Italian dish in Spanish! I’m impressed. You would think that living just mere miles from Mexico that everyone around here would speak Spanish too. Not really so much the case. I can understand it pretty much as there is quite a good population here, but speak it… not so much. I can get by.

    I’m another I- talian food lover myself. My thighs don’t love it, but I do.

  10. Now that looks tasty!

  11. Hi, I gave you the Blogging with a Purpose Award on my blog. I love reading your blog and you are way too cute. Thanks for all the great posts!

  12. I don’t think a pasta dish this good should be limited by the seasons! Looks fantastic, Nikki! :)

  13. with the nasty 40-degree weather we’ve been having here, there’s no reason not to break this out and hope that its comfort-food qualities can get me through. :)

  14. I’m good with the Spanish – a great opportunity to maybe learn something – I know absolutely zero Spanish. I’m good with chicken parm – winter, summer, spring -what’s the difference…pass the wine and I’ll take a napkin.

  15. All dishes look very delicious. I am interested in the food culture of your country. And I support your site. If there is time, please come in my site. From Japan

  16. This dish looks like summer even though you are calling it a winter dish. It’s beautiful. The colors are just right to inspire.

  17. Girl, you done gone all bi-lingual on my pathetic, mono-linguistic-ness! :)

    That said, chicken parm is seriously one of my all-time favourite comfort dishes. My only difference is that I throw some garlic in at the very beginning, letting it grow dangerously golden.

    The near-burntness of it really intensifies the surrounding flavours, as does the snipped basil at the very end.

    And once again, beautiful photos!

  18. This some serious comfort food…..a good movie, a blanky, a spoon and I am a happy customer.

  19. Núria, sí! jeje Pensé que escribir en español sería buena idea como tengo amigos aquí que también le interesan las recetas. ;) This is one of my favorites, too. :)

    Thanks, Ben! I only half speak English and Spanish, too. We can be half speakin buddies. ,) :)

    Recipegirl, you know it’s funny, when I first moved here, I could say what I needed to, but didn’t understand people’s answers. lmao These crazy canaries talk a mile a minute! lol :)

    Thank you, Kevin! :)

    Aww! Thank you so much for the award, Gaga! You are so sweet! :)

    Hey Mark, yeah, I know what you mean…it’s just that when temps are up into the high 30′s, hot and heavier food just doesn’t appeal as much, no matter how good it is. lol For me, anyway. But, I’m a wackadoo anyway, so don’t base your choices on mine. lol! ;) :)

    Grace! Totally true! Bust out that Chicken Parm apron and get yerself in the kitchen! ;) I’ll hope that warmer weather comes your way soon. :)

    *Passes Giz the wine and the napkin* Buon Apetito, Giz! :)

    Hi Edamame! Konnichiwa! So nice to meet you! I can’t wait to check out your site! Japanese is one of my favorite cuisines and cultures…I actually studied Japanese for 2 years in college…I miss it! :)

    Hi NoblePig! Thank you so much! :)

    Shelley, HI! I do what I can to what I can to please the world. One language at a time. lmfao ;) And I do exactly the same thing with the garlic! I *always* put the garlic in first and get it golden to the point of browning, but just before burning. I may even throw in way more that Allie does. Shh! And more basil too. And? I have been adding just a touch of red wine in before adding the tomato products. Gaawwddd. Heaven right there. Thanks for the compliments on my photos! I only wish I could come close to your talent. :)

    Hi Nina, now that? Sounds like the world’s perfect day. Throw in a glass of wine, and we may have Nirvana on our hands. lol :)

  20. Chicken parmesan over spaghetti is just one of my favourite dishes! Now tell me are you fluent in Spanish too? Very impressive!

  21. That looks like an interesting dish – like one of the most popular pub dishes here called ‘chicken parmigiana’ (chicken, neopolitan sauce and mozarella), except with the added stomach-padding goodness of spaghetti :D

  22. hola!!!!!
    muchas gracias me encantan las recetas y si puedes traducirme la receta de la salsa casera te lo agradere mucho

  23. Hecho! :D

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