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 the chicken and flour mixture)
• 2 cup all-purpose flour (For dredging)
• 2 cup breadcrumbs
• 1 tbsp garlic powder (For the flour mixture)
• 1 tbsp onion powder (For the flour mixture)
• 1 tbsp black pepper (For the flour mixture)
• 0.5 cup Parmesan cheese (For the breadcrumb mixture; plus more for garnish and baking)
• 1 cup mozzarella cheese (Used in the Alfredo topping)
• 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 cup 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; use 1–2 tablespoons)
• 0.333333 cup Parmesan cheese (Grated, for the salad)

Steps

1. 1

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

2. 2

   Season the chicken with salt and set it aside.

3. 3

   In a bowl, combine the flour, 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 in the flour mixture, then the egg mixture, and finally the breadcrumb mixture.

7. 7

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

8. 8

   Fry the chicken for 4 minutes on each side, then set the cooked fillets aside.

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 mozzarella, 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, olive oil, salt, black pepper, lemon juice, and grated Parmesan in a bowl. Toss to combine.

14. 14

    Preheat the oven to 400°F.

15. 15

    Line a baking pan and arrange the fried chicken fillets on it.

16. 16

    Top the chicken with Alfredo sauce and freshly grated Parmesan cheese.

17. 17

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

18. 18

    Garnish with basil and serve with the crunchy lemon-pepper Parmesan salad.

Notes

The source lists mozzarella under the Parmesan Chicken ingredients but adds it to the Alfredo sauce during the method, so it is used in the sauce. The amount of oil for frying, garnish Parmesan, basil, and salt is unspecified. The source does not state the number of chicken fillets or a baking-pan size.

Nutrition per serving

• main
• chicken
• Italian-inspired
• breaded
• shallow-fried
• baked
• comfort food
• salad