- 2 pounds boneless, skinless chicken breasts
- Kosher salt & black pepper
- 1 cup flour
- 3 large eggs
- 1 ½ cups panko
- 1 ½ cups grated Parmesan cheese
- 1/3 cup olive oil
- 4 tablespoons butter
- Kosher salt
- 1 pound fettucine
- 1 stick butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 ½ cups grated Parmesan
- ¼ teaspoon white pepper
- For serving: lemon wedges and chopped parsley for garnish if desired
Preheat oven to 200 degrees.
To make the chicken: I cut my chicken breasts in half lengthwise. Lay chicken on work surface and pound with meat tenderizer. Lightly season on both sides with salt and pepper.
In a large shallow dish whisk flour, 1 teaspoon of salt, and 1 teaspoon pepper. In another large shallow dish whisk eggs. In a third large shallow dish whisk panko and Parmesan. Dredge chicken in flour, then egg, then panko/Parm. Place on large baking sheet until all chicken pieces are dredged.
Line a large platter with paper towels. In a large skillet heat half of olive oil and half of the butter over medium heat until the oil is shimmery and butter is melted. Place as many chicken pieces as you can without crowding. Fry until golden brown on both sides, about 3 minutes per side. Transfer to paper towels. Cook remaining chicken, adding more olive oil and butter as needed.
Make fettucine alfredo: bring a large pot of salted water to boil and cook pasta. Drain.
I wiped out the skillet I cooked the chicken in to make the alfredo. Add butter over low heat. Add garlic and sauté for 2 minutes. Whisk in cream and cook over low heat, whisking often, until bubbly and slightly thickened, 6 minutes. Whisk in Parmesan and white pepper until melted and well combined. Add drained pasta to skillet and use tongs to gently toss until it is well coated in sauce.
Serve the fettucine alongside the chicken. Garnish with lemon wedges and parsley if you feel the need to be fancy.
This recipe is from Joanna Gaines Magnolia Kitchen.