Ingredients You’ll Need
- For the Chicken Parmesan
- 2 large boneless skinless chicken breasts, sliced in half lengthwise
- 1 to 2 teaspoons Kinder’s The Blend seasoning (or any all-purpose blend)
- 2 eggs
- Splash of heavy cream
- 7 to 8 oz Italian style breadcrumbs (about half of a 15 oz canister)
- 1 to 2 cups neutral oil with high smoke point (canola, vegetable, or avocado)
- 12 oz marinara sauce (about half of a 24 oz jar)
- 8 oz fresh mozzarella, torn into pieces
- 1 to 2 teaspoons fresh chopped parsley (optional for garnish)
- For Serving
- Fettuccine Alfredo (prepared separately)
How to Make It
1. Season the Chicken: Season the chicken breast halves with Kinder’s The Blend seasoning on both sides.
2. Set Up Breading Station: Prepare your breading station with two shallow bowls. In one bowl, whisk together the eggs, a splash of heavy cream, and a little extra seasoning. In the other bowl, add the Italian breadcrumbs.
3. Bread the Chicken: Dip each chicken piece first in the egg wash, then in the breadcrumbs, pressing the crumbs on firmly to coat well. Let the breaded chicken rest for about 10 minutes – this helps the coating stick better.
4. Fry the Chicken: Heat about 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the chicken for 3 to 4 minutes per side until golden brown and cooked through. Place the fried chicken on a wire rack, sprinkle with a little salt, and keep warm in a 200 degree oven while you prepare the rest.
5. Prepare the Fettuccine Alfredo: While the chicken is staying warm, prepare your Fettuccine Alfredo according to your favorite recipe.
6. Add Sauce and Cheese: Remove the chicken from the oven and spoon marinara sauce over each piece. Top with torn pieces of fresh mozzarella, dividing it equally among the chicken pieces. Turn on the broiler to low and broil until the cheese is melted and golden brown.
7. Serve: Place the fettuccine Alfredo on serving plates and top with the chicken Parmesan. Garnish with fresh chopped parsley if you like. This is restaurant-quality amazing!
Extra Information
- Slicing the chicken breasts in half lengthwise gives you thinner cutlets that cook faster and more evenly.
- Letting the breaded chicken rest for 10 minutes helps the coating stick better during frying.
- Use a wire rack instead of paper towels so the chicken stays crispy on all sides.
- Fresh mozzarella melts beautifully and has better flavor than pre-shredded.
- Keeping the chicken warm in a low oven while you make the pasta ensures everything is hot when serving.
Essential Tools
- Large skillet for frying
- Wire cooling rack
- Shallow bowls for breading
- Baking sheet
- Broiler