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; also used in the flour mixture)
• 2 cups all-purpose flour
• 2 cups breadcrumbs
• 1 tbsp garlic powder (For the coating)
• 1 tbsp onion powder (For the coating)
• 1 tbsp black pepper (For the coating)
• 0.5 cup Parmesan cheese (For the breadcrumb mixture, plus more for garnish)
• 1 cup mozzarella cheese (For topping)
• oil (For frying)
• basil (For garnish)
• 4 tbsp unsalted butter
• 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; use 1–2 tablespoons)
• 0.333 cup Parmesan cheese (Grated for the salad)

Steps

1. 1

   Pat the chicken breast dry, cut it into evenly thin fillets, and pound the fillets thinner with a mallet.

2. 2

   Season the chicken with salt and set it aside.

3. 3

   In a bowl, mix the flour with salt, 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 Parmesan cheese and 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 until hot.

8. 8

   Shallow-fry the chicken without overcrowding the skillet, cooking it for 4 minutes on each 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 Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Stir until the sauce is thick and smooth.

13. 13

    For the salad, combine the romaine lettuce, olive oil, salt, pepper, lemon juice, and Parmesan cheese in a bowl. Toss to combine.

14. 14

    Preheat the oven to 400°F.

15. 15

    Place the fried chicken fillets in a lined baking dish or on a lined baking sheet.

16. 16

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

17. 17

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

18. 18

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

Notes

The source does not specify the amount of frying oil or garnish quantities. It also does not state the number of chicken fillets or a precise serving yield; servings are estimated.

Nutrition per serving

• main
• chicken
• Italian-inspired
• crispy
• shallow-fried
• baked
• cheesy
• salad