Chicken Cutlets and Garlic Pepper Fettuccine
Most chicken pastas rely on bland, rubbery breast meat that dries out the second it hits the hot pan. I switch to boneless thighs fried in panko breadcrumbs; the dark meat stays juicy even after a hard fry, and the jagged panko crust grabs onto the cream sauce without turning soggy immediately.
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.
Notes
Use a wire rack after frying to keep breading crisp.
Did you make this recipe?Let me know how you liked it below!