Chicken Parmesan with Fettuccine Alfredo (Print Version)

Breaded and fried chicken cutlets topped with marinara sauce and melted fresh mozzarella, served over creamy fettuccine Alfredo.

# Ingredients:

→ For the Chicken Parmesan

01 - 2 large boneless skinless chicken breasts, sliced in half lengthwise
02 - 1 to 2 teaspoons Kinder's The Blend seasoning (or any all-purpose blend)
03 - 2 eggs
04 - Splash of heavy cream
05 - 7 to 8 oz Italian style breadcrumbs (about half of a 15 oz canister)
06 - 1 to 2 cups neutral oil with high smoke point (canola, vegetable, or avocado)
07 - 12 oz marinara sauce (about half of a 24 oz jar)
08 - 8 oz fresh mozzarella, torn into pieces
09 - 1 to 2 teaspoons fresh chopped parsley (optional for garnish)

→ For Serving

10 - Fettuccine Alfredo (prepared separately)

# Instructions:

01 - Season the chicken breast halves with Kinder's The Blend seasoning on both sides.
02 - 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.
03 - 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.
04 - 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.
05 - While the chicken is staying warm, prepare your Fettuccine Alfredo according to your favorite recipe.
06 - 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.
07 - 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!

# Notes:

01 - Slicing the chicken breasts in half lengthwise gives you thinner cutlets that cook faster and more evenly.
02 - Letting the breaded chicken rest for 10 minutes helps the coating stick better during frying.
03 - Use a wire rack instead of paper towels so the chicken stays crispy on all sides.
04 - Fresh mozzarella melts beautifully and has better flavor than pre-shredded.
05 - Keeping the chicken warm in a low oven while you make the pasta ensures everything is hot when serving.

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