Most Italian-American red-sauce joints serve chicken parmesan over dense strands of spaghetti or thick rigatoni. The Cheesecake Factory breaks convention by pairing its cutlets with tender angel hair pasta marinara. The delicate gauge of angel hair traps light layers of sauce without overwhelming the plate with heavy starch.
The foundation of the dish rests on wide, crispy breaded chicken cutlets pounded thin enough to ensure even cooking while retaining moisture. Kitchen staff coat the chicken in seasoned flour, an egg wash, and a proprietary breadcrumb blend before pan-frying each piece to golden perfection. The cutlets are then topped with generous blankets of melted mozzarella cheese, passed under a high-heat salamander broiler until bubbling, and ladled with a bright, scratch-made marinara sauce finished with fresh basil and shaved parmesan.
