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Tasty Apprentice
Hey everyone, I wanted to share my favorite recipe for dinner - Chicken Fritta. It's a delicious dish that features juicy fried chicken cutlets with a lightly crisp Asiago and breadcrumb crust. The chicken is served over fettuccine with a luxurious, creamy Asiago cheese sauce. I'm confident that you will love it as much as I do! ![Smiling face with hearts :smiling_face_with_3_hearts: ๐ฅฐ](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f970.png)
Ingredients:
![Smiling face with hearts :smiling_face_with_3_hearts: ๐ฅฐ](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f970.png)
Ingredients:
- 12 ounces fettuccine
- 1 1/2 cups Italian-seasoned breadcrumbs
- 1/4 cup all-purpose flour
- 2 1/2 cups finely grated Asiago cheese, divided
- 1 cup whole milk
- 4 (4-ounce) chicken breast cutlets
- 3 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Vegetable oil for frying
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 1 1/2 cups heavy whipping cream
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Cook the fettuccine according to package instructions. Drain and set aside, reserving 1 1/2 cups of pasta cooking water.
- In a shallow dish, combine breadcrumbs, flour, and 1/2 cup Asiago cheese. In another shallow dish, pour the milk. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in breadcrumb mixture, dip in milk, and coat again in breadcrumb mixture. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat to 350ยฐF (175ยฐC). Pan-fry chicken until golden brown and cooked through, about 2-3 minutes per side. Transfer chicken to a wire rack set over a baking sheet and keep warm in a preheated oven at 200ยฐF (95ยฐC).
- In the same pot used to cook pasta, melt butter over medium heat. Add garlic and cook until fragrant, about 2 minutes. Stir in heavy cream and cook until bubbling, about 2 minutes. Whisk in remaining 2 cups Asiago cheese until thickened, about 1-2 minutes.
- Add cooked pasta, remaining 2 teaspoons salt, and 1/4 teaspoon pepper to the sauce. Cook, stirring constantly, until pasta is coated, adding reserved cooking liquid as needed to thin the sauce.
- Slice chicken and divide pasta among plates. Top with chicken slices and garnish with parsley.