Imported from Instagram
Creamy Garlic Parmesan Pasta with Crispy Chicken Schnitzel
Creamy garlic-Parmesan bow-tie pasta topped with a crispy breaded chicken cutlet. The sauce is built with butter, garlic, onion, spices, chicken stock, heavy cream, pasta water, parsley, and Parmesan.
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Ingredients
- mini chicken schnitzels or chicken cutlets (Amount not stated; the transcript also discusses pork schnitzel as an alternative.)
- flour (For breading the schnitzels.)
- egg (For breading the schnitzels.)
- breadcrumbs (For breading the schnitzels.)
- butter (Amount not stated.)
- garlic (Amount not stated.)
- onion (Amount not stated.)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.25 tsp chili flakes
- chicken stock (A little stock, used to deglaze the pan; exact amount not stated.)
- heavy cream (Amount not stated.)
- bow-tie pasta (Cook until al dente; amount not stated.)
- pasta water (Optional; the transcript says its starch can help thicken the sauce.)
- fresh parsley (Mixed into the pasta and used as a garnish; amount not stated.)
- 1 cup freshly grated Parmesan cheese (Mixed into the pasta; additional Parmesan is suggested for serving.)
- lemon (Optional finishing suggestion from the tasting commentary; squeeze in a little for freshness.)
Steps
- 1
Prepare the schnitzels by coating each cutlet in flour, then egg, then breadcrumbs.
- 2
Cook the breaded chicken schnitzels for about 4 minutes on each side, until cooked through and crispy. The transcript also mentions pork schnitzel as an alternative.
- 3
Cook the bow-tie pasta separately until al dente. Reserve a little pasta water before draining.
- 4
Add butter to the pan, then add the onion and garlic.
- 5
Add the smoked paprika, garlic powder, and chili flakes, and cook them with the aromatics.
- 6
Pour a little chicken stock into the pan and scrape up the browned bits from the bottom to deglaze it.
- 7
Pour in the heavy cream and stir to combine it with the deglazed, seasoned pan juices.
- 8
Add the drained al dente bow-tie pasta to the creamy sauce and toss to coat.
- 9
If needed, add a little reserved pasta water. Its starch can help the sauce thicken as the pasta mingles with it.
- 10
Mix in the parsley and 1 cup of freshly grated Parmesan cheese. Let the pasta sit and mingle briefly so the sauce can thicken; no exact time is provided.
- 11
Top the creamy pasta with a crispy schnitzel, then finish with more Parmesan and parsley.
- 12
Optionally add a little lemon juice just before serving for freshness.
Notes
The source contains incomplete measurements for most ingredients. It refers to an online version that includes a flour slurry to thicken the sauce, but no slurry quantities are provided and the video commentary says it may not be necessary. The OCR also shows “1 cup/260ml,” but does not identify which ingredient it refers to, so it was not assigned.
Nutrition per serving
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