Garlic Parmesan Chicken with Alfredo Sauce and Crunchy Lemon Pepper Parmesan Salad

Ingredients

• 2 lb boneless chicken breast (Cut into thin fillets and pounded)
• 2 eggs
• 1 tbsp black pepper (For seasoning the chicken)
• salt (To taste; for seasoning the chicken and flour mixture)
• 2 cups all-purpose flour
• 2 cups breadcrumbs
• 1 tbsp garlic powder (For the breading mixture)
• 1 tbsp onion powder (For the breading mixture)
• 1 tbsp black pepper (For the breading mixture)
• 0.5 cup Parmesan cheese (For the breadcrumb mixture, plus more for garnish)
• 1 cup mozzarella cheese (For topping the chicken)
• oil (For shallow frying)
• basil (For garnish)
• 4 tbsp unsalted butter (For the Alfredo sauce)
• 1 cup heavy whipping cream
• 2 cloves fresh garlic (Minced)
• salt (To taste, for the Alfredo sauce)
• 1 tsp black pepper (For the Alfredo sauce)
• 1 tsp garlic powder (For the Alfredo sauce)
• 1 tsp onion powder (For the Alfredo sauce)
• 0.5 cup Parmesan cheese (Shredded, for the Alfredo sauce)
• 2 cups romaine lettuce (Diced)
• 2 tbsp extra virgin olive oil (For the salad)
• salt (To taste, for the salad)
• black pepper (To taste, for the salad)
• 1 tbsp lemon juice (Freshly squeezed; source gives a range of 1–2 tbsp)
• 0.333333 cup Parmesan cheese (Grated, for the salad)

Steps

1. 1

   Pat the chicken breasts dry. Cut them into evenly thin fillets, then pound them thinner with a mallet.

2. 2

   Season the chicken fillets with salt and set them aside.

3. 3

   In a bowl, mix the flour with salt, black pepper, garlic powder, and onion powder.

4. 4

   In a separate bowl, whisk the eggs and set them aside.

5. 5

   In another bowl, combine the breadcrumbs and 1/2 cup Parmesan cheese. Mix well.

6. 6

   Coat each chicken fillet first in the flour mixture, then in the whisked egg, and finally in the breadcrumb-Parmesan mixture.

7. 7

   Heat oil in a skillet over medium-low heat. Once hot, shallow-fry the breaded chicken without overcrowding the pan.

8. 8

   Fry the chicken for 4 minutes on the first side, then turn and fry for 4 minutes on the second side.

9. 9

   For the Alfredo sauce, melt the butter in a saucepan over medium heat.

10. 10

    Add the minced garlic and cook for 1 minute.

11. 11

    Pour in the heavy whipping cream and bring it to a simmer. Reduce the heat to low.

12. 12

    Add the shredded Parmesan, salt, black pepper, garlic powder, and onion powder. Stir until the sauce is thick and smooth.

13. 13

    For the salad, combine the diced romaine lettuce, olive oil, salt, black pepper, freshly squeezed lemon juice, and grated Parmesan in a bowl.

14. 14

    Toss the salad ingredients together until evenly coated.

15. 15

    Preheat the oven to 400°F. Line a baking pan.

16. 16

    Place the fried chicken fillets on the lined baking pan. Top them with Alfredo sauce, mozzarella cheese, and additional freshly grated Parmesan cheese.

17. 17

    Bake for 8–10 minutes, until the cheese is golden.

18. 18

    Garnish the chicken with basil and additional Parmesan, if desired, and serve with the salad.

Notes

The source does not specify the amount of frying oil or the quantities for salt, pepper, basil, or extra garnish Parmesan. It also does not specify the number of chicken fillets produced from the 2 lb of chicken.

Nutrition per serving

• main
• dinner
• crispy chicken
• shallow-fried
• baked
• comfort food
• salad