Ingredients:

  • 2 large boneless, skinless chicken breasts (approximately 450g)
  • ½ cup all-purpose flour (60g)
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon Italian seasoning (5ml)
  • ½ teaspoon salt (2.5ml)
  • ½ teaspoon black pepper (2.5ml)
  • 2 large eggs (approximately 100g)
  • 1 cup panko breadcrumbs (100g)
  • ½ cup grated Parmesan cheese (50g), plus extra for serving
  • 3 tablespoons olive oil or butter (45ml)
  • 3 tablespoons unsalted butter (45g)
  • 3 cloves garlic, minced (approximately 9g)
  • 2 cups heavy cream (473ml)
  • 1 cup freshly grated Parmesan cheese (100g)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • 12 ounces fettuccine (340g), or your preferred pasta shape

Instructions:

  1. Slice chicken breasts horizontally to create thinner cutlets. Pat dry with paper towels.
  2. Prepare three shallow bowls: one with flour and seasonings, one with beaten eggs, and one with panko and Parmesan.
  3. Dredge each cutlet in flour, then egg, then panko mixture, pressing to adhere.
  4. Heat oil or butter in a skillet over medium heat. Fry chicken until golden brown and cooked through (internal temp 165°F/74°C), about 3-4 minutes per side. Transfer to paper towels to drain.
  5. Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  6. Melt butter in the same skillet (wipe out excess oil if necessary). Sauté garlic until fragrant.
  7. Pour in heavy cream and simmer until slightly thickened.
  8. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper. Add a splash of pasta water if the sauce is too thick.
  9. Toss cooked pasta with Alfredo sauce. Plate and top with crispy chicken cutlets. Garnish with parsley and extra Parmesan.