Ingredients (~6 servings)
- 6 boneless, skinless chicken thighs (~2 lbs)
- 1 lb fettuccine (dry)
- 2 cups panko breadcrumbs
- 3/4 cup all-purpose flour
- 3 large eggs, beaten
- Neutral oil for frying (peanut or canola)
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 2 teaspoons coarse ground black pepper (plus more for seasoning)
- 1 1/2 cups freshly grated Parmesan or Asiago cheese
- Salt and paprika to taste
- Fresh parsley, chopped (optional)
Pound and Dredge the Thighs
Place the chicken thighs between two sheets of plastic wrap and pound them until they are uniform in thickness, about 1/2 inch. If you skip this, the thin ends will burn before the thick centers are cooked safe.
Set up your dredging station. Season the flour with salt and paprika in the first bowl; beat the eggs in the second; place the panko in the third.
Dip each thigh into the flour, shaking off the excess until it’s just a light dusting. Dunk it in the egg wash, then press it firmly into the panko to ensure a thick, even coating.
Shallow Fry the Cutlets
Pour about 1/2 inch of oil into a large cast iron skillet or Dutch oven. Heat it to 350°F.
Fry the chicken in batches – do not crowd the pan or the oil temperature will plummet and the breading will absorb grease. Cook for ~4-5 minutes per side.
You want a deep golden brown color and an internal temperature of 165°F. Transfer the cooked cutlets to a wire rack; do not put them on paper towels, or the steam will get trapped underneath and make the bottom crust soggy.
Boil the Pasta and Build the Base
Bring a large pot of salted water to a boil. Cook the fettuccine for 1 minute less than the package instructions; it will finish cooking in the sauce later. Reserve 1 cup of starchy pasta water before draining.
While the pasta boils, melt the butter in a wide skillet over medium heat. Add the minced garlic and the 2 teaspoons of black pepper.
Sauté for ~60 seconds. You want the garlic to soften and the pepper to bloom in the hot fat, releasing its oils, but do not let the garlic brown or it will taste bitter.
Emulsify the Cream Sauce
Pour in the heavy cream and bring to a simmer. Let it bubble gently for ~3 minutes to reduce slightly.
Lower the heat and stir in the grated cheese. Whisk constantly until the cheese has melted into the cream and created a smooth, cohesive sauce.
Toss and Serve
Add the drained noodles directly to the sauce along with a splash of the reserved pasta water. Toss vigorously with tongs for ~60 seconds. The agitation emulsifies the starch and fat, coating every strand in a thick, glossy layer.
Slice the crispy chicken cutlets into strips and serve them on top of the pasta.
Chicken Cutlets and Garlic Pepper Fettuccine
Ingredients
Ingredients (~6 servings)
- 6 boneless ~2 lbs, skinless chicken thighs
- 1 lb fettuccine dry
- 2 cups panko breadcrumbs
- 3/4 cup all-purpose flour
- 3 large eggs beaten
- Neutral oil for frying peanut or canola
- 6 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 1/2 cups heavy cream
- 2 teaspoons coarse ground black pepper plus more for seasoning
- 1 1/2 cups freshly grated Parmesan or Asiago cheese
- Salt and paprika to taste
- Fresh parsley optional, chopped
Instructions
- Pound chicken thighs to 1/2 inch thickness between plastic wrap.
- Create dredging station with seasoned flour, egg wash, and panko breadcrumbs.
- Coat chicken in flour, egg, then panko, pressing firmly.
- Heat oil to 350°F in large skillet.
- Fry chicken in batches 4-5 minutes per side until golden brown and 165°F internal temperature.
- Boil fettuccine 1 minute less than package instructions, reserving 1 cup pasta water.
- Melt butter, sauté garlic and black pepper for 60 seconds.
- Add heavy cream, simmer 3 minutes.
- Whisk in Parmesan cheese until smooth.
- Add pasta to sauce, toss vigorously with pasta water for 60 seconds.
- Slice chicken, serve over pasta.
