Ingredients
portions
For the chicken
- 400 g chicken breast
- 100 gram breadcrumbs
- Salt and pepper to taste
- 60 gram flour
- 2 eggs
- Oil for frying (olive or sunflower oil)
For the sauce
- 1 tbsp unsalted butter
- 2 clove garlic (finely minced)
- 500 ml light cooking cream
- 75 gram grated Parmesan cheese
- Salt and pepper to taste
- A splash of pasta water (optional, to adjust the sauce)
- 300 gram fettuccine
For the fresh salad
- 100 g arugula (or mixed greens)
- 1 cucumber (sliced)
- 200 g cherry tomatoes (halved)
- 50 g blueberries
Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Equipment
- large bowls
- Large skillet
- Large pan
- Strainer
INSTRUCTIONS (how to make this recipe):
- Slice the chicken breasts in half lengthwise to create thinner cutlets.
- Place the breadcrumbs in one bowl, the flour in a second bowl, and the beaten eggs in a third.
- Season the chicken with salt and pepper, then coat each piece first in flour, then in egg, and finally in breadcrumbs.
- Heat a little oil in a skillet and fry the chicken until golden brown and cooked through.
- Cook the fettuccine according to the package instructions.
- Meanwhile, melt the butter in a large pan. Sauté the minced garlic briefly until fragrant.
- Pour in the cream and bring it to a gentle simmer.
- Stir in the Parmesan and let the sauce thicken slightly over low heat. Season with salt and pepper.
- Add the drained pasta to the sauce and toss until well coated. If needed, add a splash of pasta water to loosen the sauce.
- Mix all the ingredients for the salad.
- Serve the pasta with the crispy chicken, a slice of lemon, and the fresh salad. Enjoy!
Good to know:
Optional: add 250 g sautéed mushrooms to make the dish a bit heartier.
Nutrition information per portion
Calories: 1156kcal | Carbohydrates: 96g | Proteins: 50g | Fats: 64g | Saturated fats: 33g
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