Description
Crispy fried chicken cutlets served Olive Garden-style with garlic cream pasta. This chicken fritta recipe is bold, satisfying, and perfect for comfort food lovers.
Ingredients
Scale
- 2 boneless chicken breasts
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 1 egg
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1/2 lb pasta (angel hair or fettuccine)
- Salt and pepper to taste
- Fresh parsley, chopped
- Olive oil for frying
Instructions
- Pound chicken breasts to even thickness.
- Dip in flour, then beaten egg, then breadcrumbs.
- Pan-fry in olive oil until golden and cooked through.
- Boil pasta until al dente.
- In a saucepan, sauté garlic in olive oil, then add cream and Parmesan. Simmer until thickened.
- Drain pasta and toss in sauce.
- Plate pasta, top with crispy chicken.
- Garnish with parsley and extra Parmesan.
Notes
You can swap cream for milk and butter for a lighter sauce.
Add sautéed peppers or onions to mimic Olive Garden’s Chicken Scampi Fritta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 3g
- Sodium: 1050mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
