Ingredients
- 2 large chicken breasts about 1 pound total, butterflied
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 1/4 cups Italian-style breadcrumbs
- Olive oil for frying, enough to shallow fry, about 1/4-inch deep
- 8 ounces fettuccine pasta
- Salt for pasta water
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 1/4 cups heavy cream
- 3/4 cup grated Parmesan cheese
- Fresh parsley chopped, optional, for garnish
Instructions
- Pound the chicken breasts to an even 1/4-inch thickness. Season both sides with salt, black pepper, and garlic powder.
- Place flour in a shallow bowl. In another bowl, beat the eggs. In a third bowl, add the Italian-style breadcrumbs.
- Dredge each chicken breast in the flour, dip in the egg, then coat in the breadcrumbs.
- Heat olive oil in a skillet to about 350°F. Fry the chicken until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.
- Bring a pot of salted water to a boil and cook the fettuccine until al dente, about 7-10 minutes. Drain and set aside.
- In a separate skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1-2 minutes. Stir in the cream and grated Parmesan cheese, allowing the sauce to thicken slightly.
- Toss the cooked pasta in the sauce. Slice the fried chicken and serve atop the pasta. Garnish with chopped fresh parsley if desired.