Description
Golden-brown Panko-crusted chicken breasts served over a bed of rich, creamy garlic and parmesan fettuccine.
Ingredients
Scale
- 4 chicken breasts, pounded even
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 12 oz fettuccine pasta
- Salt and black pepper to taste
- Oil for frying
Instructions
- Pound chicken breasts to equal thickness and season with salt and pepper.
- Dredge chicken in flour, dip in beaten eggs, then coat thoroughly in Panko breadcrumbs.
- Fry chicken in oil over medium-high heat for 5-7 minutes per side until golden and cooked through.
- Boil fettuccine in salted water according to package directions.
- In a separate pot, melt butter and sauté garlic until fragrant.
- Stir in heavy cream and simmer on low heat for 5 minutes.
- Whisk in Parmesan cheese until smooth and thickened.
- Toss pasta into the sauce and serve topped with sliced crispy chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Italian-American