Copycat Chicken Fritta

Cuisine Recipes

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This copycat chicken fritta highlights delicious seared chicken cutlets with a fragile, gently fresh Asiago and breadcrumb outside, served over fettuccine in a lavish, velvety Asiago cheddar sauce. You'll adore this hand crafted adaptation of the Olive Nursery #1.

Cooking Ingredients

    • 12 ounces fettuccine

    • 1 1/2 cups Italian-seasoned breadcrumbs

    • 1/4 cup all-purpose flour

    • 2 1/2 cups finely grated Asiago cheese, divided

    • 1 cup whole milk

    • 4 (4 ounce) chicken breast cutlets

    • 3 teaspoons kosher salt, divided

    • 1/2 teaspoon freshly ground black pepper, divided

    • 2 cups vegetable oil for frying, or as needed

    • 1/4 cup unsalted butter

    • 1 tablespoon minced garlic

    • 1 1/2 cups heavy whipping cream

    • 1 tablespoon finely chopped fresh flat-leaf parsley

Cooking Direction

    Preheat the broiler to 200 degrees F (95 degrees C). Line a rimmed baking sheet with paper towels, and set a wire rack inside.
    Bring an enormous pot of softly salted water to a moving bubble. Cook fettuccine at a bubble until delicate yet firm to the nibble, around 8 minutes. Channel pasta in a colander over a heatproof bowl; save 1 1/2 cups pasta cooking water. Put fettuccine away, and save pot.
    While pasta cooks, mix together breadcrumbs, flour, and 1/2 cup Asiago in a shallow dish until joined. Empty milk into a different shallow dish. Season chicken on the two sides with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Working with 1 cutlet at an at once, in breadcrumb blend. Plunge in milk, and coat again in breadcrumb blend, squeezing immovably to stick. Put arranged chicken on a plate.
    Pour oil to a profundity of 1/4-inch in a huge skillet; heat oil over medium-high intensity to 350 degrees F (175 degrees C). Place arranged chicken in hot oil, and sauté until brilliant brown and cooked through, 2 to 3 minutes for every side. Move broiled chicken to the pre-arranged wire rack. When all chicken is seared, eliminate paper towels.
    Place the baking sheet in the preheated broiler to keep chicken warm until prepared to serve.

    Soften margarine over medium intensity in the saved pasta pot. Add garlic, and cook, blending continually, until fragrant and margarine is frothy, around 2 minutes. Mix in weighty cream, and cook until rising, around 2 minutes. Race in excess 2 cups Asiago, mixing continually until thickened, 1 to 2 minutes.
    Add cooked pasta, and staying 2 teaspoons salt and 1/4 teaspoon pepper; cook, blending continually, until pasta is covered in sauce, around 2 minutes, adding held cooking fluid depending on the situation, 1/4 cup at a time, to thin the sauce.
    Cut chicken. Split pasta between 4 huge plates; top equitably with chicken, and trimming with parsley.