Description
A balanced dish of crispy chicken cutlets served over pasta in a creamy garlic-Parmesan sauce, perfect for a quick yet indulgent dinner.
Ingredients
Scale
- 680 g (1.5 lb) chicken breasts, pounded thin
- 120 g (1 cup) all-purpose flour
- 2 large eggs, beaten with 15 ml (1 tbsp) water
- 120 g (1 cup) plain breadcrumbs or 140 g (1½ cups) panko
- 8 g (1½ tsp) kosher salt
- 1 g (1/4 tsp) black pepper
- 60 ml (4 tbsp) olive oil and neutral oil for frying
- 30 g (2 tbsp) unsalted butter
- 12 g (3 cloves) garlic, minced
- 240 ml (1 cup) heavy cream
- 120 ml (1/2 cup) chicken stock
- 15 ml (1 tbsp) fresh lemon juice
- 60 g (3/4 cup) freshly grated Parmesan
- Fresh parsley for garnish
- Optional: red pepper flakes
Instructions
- Prepare the chicken by patting dry and slicing into thin cutlets. Pound to 6–8 mm thickness and season with salt and pepper.
- Set up the dredging station with flour, beaten eggs, and breadcrumbs or panko in separate dishes. Dredge cutlets in flour, then egg, then crumbs, and let rest for 5 minutes.
- Fry chicken in hot oil until golden brown, about 3–4 minutes per side. Transfer to a wire rack.
- Cook pasta in salted water until al dente, reserving some cooking water before draining.
- Make the garlic sauce by sautéing minced garlic, then adding stock, cream, Parmesan, and lemon juice. Stir in butter off heat.
- Toss drained pasta with the sauce and adjust the consistency with reserved pasta water if needed.
- Serve by slicing chicken and plating over pasta. Garnish with parsley and black pepper.
Notes
Rest breaded cutlets for 5 minutes before frying to prevent flaking. Store chicken and pasta separately in the fridge if not serving immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 820
- Sugar: 3g
- Sodium: 820mg
- Fat: 44g
- Saturated Fat: 21g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 245mg