🥦 Broccoli & Macaroni with Crispy Chicken Cutlets
A nostalgic Italian-American comfort classic — once a simple “struggle meal” of broccoli, macaroni, olive oil, and garlic, now upgraded with oven-baked crispy chicken cutlets, fresh broccoli, and a drizzle of extra-virgin olive oil. Pure Fork N’ Flavor comfort. 🍝
Prep Time:
25 min
Cook Time:
30 min
Serves:
4–6
Ingredients
- For the Chicken Cutlets
- 4 boneless, skinless chicken breasts
- 1 cup Italian-seasoned breadcrumbs
- ½ cup grated Parmesan or Pecorino Romano
- 2 eggs, beaten
- 2 Tbsp olive oil (for drizzling)
- Salt & pepper, to taste
- For the Pasta & Broccoli
- 1½ lbs penne or macaroni
- 24 oz fresh broccoli florets
- ¼ cup extra-virgin olive oil
- 6 cloves garlic, minced or thinly sliced
- ½–1 tsp crushed red pepper flakes
- Salt, to taste
- Extra grated cheese + olive oil for finishing
Instructions
- Preheat Oven 425 °F (220 °C) — Line a baking sheet with parchment or foil and lightly oil it.
- Pound & Season Chicken — Flatten breasts to ½-inch thickness; season both sides with salt and pepper.
- Bread Cutlets — Beat eggs in one bowl. In another, mix breadcrumbs and Parmesan. Dip chicken in egg, coat in crumbs, and place on the sheet. Drizzle lightly with olive oil.
- Bake Until Crisp — Bake 18–22 minutes, flipping halfway. Broil 1–2 minutes at the end for a golden crunch.
- Boil Pasta & Broccoli Together — Cook pasta in salted water; add fresh broccoli during the last 3 minutes (4 if frozen). Drain together, reserving ½ cup pasta water.
- Sauté Garlic & Red Pepper — Heat olive oil in a skillet over medium-low; add garlic until golden, then stir in red pepper flakes.
- Toss Together — Add pasta and broccoli to the skillet with a splash of reserved pasta water. Toss until coated and glossy. Adjust salt to taste.
- Serve & Finish — Slice the crispy chicken cutlets and layer over the pasta. Finish with a sprinkle of cheese and a slow drizzle of olive oil.
