Cheesy Breaded Chicken Cutlet over Creamy Fettuccine Alfredo
Serves: 4
Prep Time: 25 mins
Cook Time: 30 mins
Ingredients
For the Chicken Cutlets:
2 large boneless, skinless chicken breasts (halved lengthwise into 4 cutlets)
Salt & black pepper, to taste
1 cup all-purpose flour
2 large eggs
1 tbsp water or milk
1 ½ cups Italian-style breadcrumbs
1/4 cup grated Parmesan
4 slices mozzarella or provolone cheese (or 1 cup shredded)
Chopped fresh parsley, for garnish
Oil for frying (vegetable or olive oil)
For the Fettuccine Alfredo:
12 oz fettuccine pasta
2 tbsp unsalted butter
2 cloves garlic, minced
1 1/4 cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
1/4 tsp nutmeg (optional)
Chopped parsley or Italian herb blend for garnish
Instructions
1. Cook the Fettuccine:
Boil fettuccine in salted water until al dente. Drain and set aside.
2. Bread & Fry the Chicken:
Season chicken cutlets with salt and pepper.
Set up 3 shallow bowls:
Flour
Beaten eggs with milk
Breadcrumbs mixed with grated Parmesan
Dredge chicken in flour, then dip in egg, then coat in breadcrumbs.
In a skillet, heat oil over medium heat and pan-fry cutlets for 3–4 minutes per side or until golden-brown and cooked through.
Place on a baking sheet, top each cutlet with cheese, and broil for 1–2 minutes until cheese is melted and bubbly.
3. Make Alfredo Sauce:
In a skillet, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Stir in cream and bring to a gentle simmer.
Add Parmesan cheese and whisk until smooth.
Season with salt, pepper, and nutmeg if using.
Toss cooked fettuccine in sauce until well coated.
To Serve:
On a white square plate, add a generous bed of creamy fettuccine Alfredo.
Lay the cheesy breaded chicken cutlet on top.
Drizzle a bit of sauce around for that natural, slightly messy finish.
Garnish with chopped parsley.
Let soft natural light do the rest to capture that cozy kitchen feel — rustic, inviting, and drool-worthy.