Ingredients:

  • 1½ lb chicken breasts, sliced into thin cutlets
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • ½ cup Parmesan cheese, finely grated
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1½ cups Parmesan cheese, freshly grated
  • ¼ tsp ground nutmeg
  • 1 lb fettuccine pasta
  • 1 tbsp salt

Instructions:

  1. Pound the chicken cutlets with a meat mallet to an even 1/2-inch thickness.
  2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of 1 cup Panko, ½ cup grated Parmesan, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
  3. Dredge each chicken piece in flour, dip into the beaten eggs, and press firmly into the Panko mixture until fully coated.
  4. Heat 3 tbsp vegetable oil in a skillet over medium-high heat until shimmering; fry the cutlets for 3–5 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C), then transfer to a wire rack.
  5. Wipe excess oil from the skillet, melt 4 tbsp unsalted butter over medium heat, add 3 minced garlic cloves, and sauté for 1 minute.
  6. Pour in 2 cups heavy cream and bring to a gentle simmer for 3–5 minutes.
  7. Lower the heat and whisk in 1½ cups freshly grated Parmesan and ¼ tsp nutmeg, stirring constantly until the sauce is velvety and thick.
  8. While the sauce simmers, boil 1 lb fettuccine in water with 1 tbsp salt until al dente.
  9. Drain the pasta and toss it directly into the Alfredo sauce, adding a splash of pasta water if the sauce is too thick.
  10. Plate the pasta and top each serving with one golden-brown chicken cutlet.