Chicken Parmesan Cutlet with Fettucini Alfredo
Recipe Images
Ingredients
(Chicken)
3 whole chicken breasts (about 1 lb. each), boned and skinned
1/2 cup all-purpose flour
3/4 tsp salt
1/8 tsp each white pepper, ground nutmeg, and marjoram leaves
1 egg
1 tbsp water
3/4 cup dry bread crumbs
1/2 cup grated parmesan cheese
1/4 cup butter or margarine
2 tbsp olive or vegetable oil
(Pasta)
8 ounces fettucini pasta
1/2 cup butter
1/2 cup cream or half-and-half
3/4 cup grated parmesan cheese
1/2 tsp salt
Dash of pepper
This is comfort food at its finest.
Directions
(Chicken)
Rinse chicken and pat dry. Place pieces one at a time between 2 sheets of plastic wrap
Pound pieces with flat-surfaced mallet until about 1/4-inch thick
In a dish, mix flour, salt, pepper, nutmeg, and marjoram
Beat egg and water in a second dish
Mix bread crumbs and cheese in a third dish.
Coat chicken with flour mixture, dip in egg mixture, then in crumb mixture
Melt better in oil in a wide frying pan over medium-high heat
Add chicken and cook, turning after 2-3 minutes until no longer pink when slashed (4-6 minutes total)
Transfer to platter and keep warm
(Pasta)
Cook pasta as directed; drain
Heat butter and cream over low heat until butter is melted
Stir in cheese, salt, and pepper
Pour sauce over hot pasta and stir to combine. Mix in cheese.
Serve with chicken cutlets
