Crispy Chicken Alfredo Fettuccini

This meal is ALWAYS a win!! These Crispy Chicken Cutlets boast a delightful crunch on the outside and succulent juiciness on the inside. They have SO MUCH flavor!! Flavored with parmesan cheese and a zesty blend of spices, the panko coating elevates the chicken with a burst of delicious flavor in every mouthful!

BAKED CUTLETS OPTION:

If you want to bake your chicken cutlets, here are my tips:

1. Prepare the chicken: Pound chicken breasts to an even thickness. Season with salt and pepper.

2. Set up a breading station: Combine panko, Parmesan cheese, flour, garlic powder, and paprika in one dish. Beat egg and milk in another dish.

3. Bread the chicken: Dredge chicken breasts in flour, then dip in egg mixture, and finally coat in panko mixture.

4. Bake: Place breaded chicken on a wire rack on top of a parchment-lined baking sheet. Bake in a preheated 400°F oven for 12-15 minutes, or until internal temperature reaches 165°F.

5. Rest and serve: Let chicken rest for 5-10 minutes before cutting.

   
   

Remember: Use a meat thermometer to ensure the chicken is fully cooked. Avoid cutting into the chicken before checking with a thermometer to prevent losing juices.

ALFREDO SAUCE NOTES:

Now let's talk about that Alfredo sauce... I think the secret to an amazing homemade alfredo sauce is using other cheeses in addition to parmesan! Adding gruyere really adds so much flavor! Trust me, this will change your life. It’s simple: cream, butter, parmesan, and a mix of other cheeses for that extra oomph. The cheeses thicken the sauce and add a tangy kick. Garlic? A must. This is the ultimate comfort food, and it’s about to become your go-to.

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Crispy Chicken Alfredo Fettuccini Recipe

Crispy Chicken Cutlets Ingredients:

• 2 boneless skinless chicken breasts cut in half, pounded thin

• 2 tablespoons avocado oil

• 1/2 cup flour

• 1 egg lightly beaten + a splash of water

• 1 cup panko breadcrumbs

• 1/2 cup grated parmesan cheese

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon black pepper

• 1 teaspoon Italian Seasoning

• 1 teaspoon paprika

  
  

Alfredo Sauce Ingredients:

• 1 pound fettuccini

• 1/2 cup butter

• 2 cups heavy cream

• 5-6 cloves garlic, pressed (minced works too)

• 1/2 tsp Italian seasoning

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 cup gruyere cheese, freshly grated/shredded

• 1/2 cup freshly grated Parmesan cheese

• 1/2 cup shredded Italian mix shredded cheese

• 1/2 tbsp sugar

• Salt and pepper to taste

Chicken Instructions:

1. Start by slicing each chicken breast in half to and cover with plastic wrap, then pound thin.

2. Set up your breading station with three shallow plates:

   • In the first plate, mix together flour with 1/2 teaspoon each of salt, pepper, onion powder, and garlic powder.

   • In the second plate, whisk together 1 egg and a splash of water.

   • In the third plate, combine panko breadcrumbs, parmesan cheese, salt, Italian seasoning, and paprika.

3. Lightly season the chicken with salt and pepper. Dip each piece into the flour mixture, shaking off the excess. Next, dip it into the egg mixture, allowing any extra to drip off. Finally, coat the chicken in the panko mixture, pressing firmly to ensure even coverage on both sides.

4. Heat a large skillet over medium heat. Add oil. Once heated, add the chicken breasts to the skillet and cook for 3-4 minutes on each side. If the pan gets too hot, reduce the heat to medium-low to avoid burning the outside while ensuring the chicken cooks through.

5. When the chicken is golden brown and crispy on both sides, check the internal temperature with a meat thermometer. It should reach at least 165°F. Once done, transfer the chicken to a wire rack and in oven on "keep warm" to rest and maintain its crispiness while you are still preparing your alfredo sauce.

Afredo Sauce Instructions:

1. Bring a large pot of water to boil for the fettuccini and cook as the package instructs.

2. While the fettuccini is cooking, melt the butter in a saucepan over medium heat. Add the garlic and saute for 1 minute, or until fragrant. Stir in the heavy cream and cheeses until smooth and creamy. Add in the remaining spices and sugar. Season with salt and pepper to taste.