Ingredients: |
Ingredients: Chicken
2-3 lbs boneless chicken breasts (6 breasts)
Kosher salt & freshly ground black pepper
1 cup all-purpose flour
3 large eggs
1½ cups panko or regular bread crumbs
1½ cups grated Parmesan cheese (3 oz)
½ cup olive oil, or as needed
4 Tbsp (½ stick) salted butter
Fettuccine Alfredo
Kosher salt
1 lb fettuccine
8 Tbsp (1 stick) salted butter
3 garlic cloves, minced
2 cups heavy cream
1½ cups grated Parmesan cheese (3 oz)
¼ tsp ground white pepper (optional)
Serve with 2 lemons, cut in wedges & 1 Tbsp chopped fresh parsley or dried parsley
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Directions: |
Directions:Preheat oven 200°.
To make chicken: Lay chicken breast on work surface between two layers of plastic wrap or in sturdy zip-top plastic bag. Gently pound until ¼ -½ inch thick. Repeat with remaining breasts. If desired, cut larger breasts crosswise in half so they’re easier to handle. Lightly season on both sides with salt & pepper.
In large, shallow dish, whisk together flour, salt & pepper. In another large, shallow dish, beat eggs. In a third large, shallow dish, whisk together panko & Parmesan.
Working with one piece at a time, dredge chicken in flour, shaking to remove any excess. Coat chicken on both sides with egg. Let excess run off; then dredge both sides in panko/Parmesan mixture. Place chicken on large baking sheet or platter; continue with the remaining chicken.
Line large platters or baking sheets with paper towels. In large skillet, heat ¼ cup of olive oil & 2Tbsp of the butter over med heat until oil is shimmery & butter is melted. Place as many pieces of chicken in pan as can fit without crowding. Fry until golden brown on both sides, about 3 min per side. Transfer chicken to paper towels. Continue with remaining chicken, adding more oil & butter as necessary so that there’s plenty in pan for each batch.
Make fettuccine Alfredo: Bring large pot of generously salted water to a boil. Cook fettuccine until al dente according to package directions. Drain thoroughly.
In large skillet, melt butter over low heat. Add garlic & sauté until aromatic and softened, about 2 min. Whisk in cream; cook over low heat, whisking often, until bubbling and slightly thickened, about 6 min. Whisk in Parmesan & white pepper until melted and well combined. Add drained pasta to skillet; use tongs to gently toss until strands are well coated in the sauce.
Serve fettuccine alongside chicken. Garnish with lemon wedges & parsley.
The chicken’s crust will be crispest soon after frying, leftovers can be stored in a covered container in refrigerator up to 3 days. |
This recipe for Mrs. Gail’s Chicken & Fettuccine Alfredo is from