This dish brings together the crispy, golden perfection of Japanese-inspired chicken katsu and the comforting creaminess of Italian fettuccine. It’s a mouthwatering marriage of two culinary worlds, effortlessly combined in one delectable plate. The juicy chicken cutlet, coated in a crunchy panko crust, is crowned with gooey mozzarella cheese, creating a delightful contrast in textures and flavors. Paired with velvety fettuccine bathed in a luscious cream sauce, this dish will leave you craving more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the chicken katsu:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying
- 1 cup mozzarella cheese, shredded
- Fresh parsley, for garnish
For the fettucine:
- 8 oz fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Start by preparing the chicken katsu. Place the chicken breasts between sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch). Season with salt and pepper.
- Set up a breading station with three shallow bowls. In one bowl, place the flour. In the second bowl, add the beaten eggs. In the third bowl, place the panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to cover the chicken cutlets.
- Dredge each chicken breast in the flour, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs, pressing gently to adhere.
- Carefully place the breaded chicken breasts in the hot oil and fry for about 4-5 minutes per side, or until they are golden brown and cooked through. Remove and drain on paper towels.
- While the chicken is frying, cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a separate skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add in the mushrooms and cook until lightly browned.
- Pour in the heavy cream and grated Parmesan cheese. Stir constantly until the sauce thickens and the cheese is fully melted. Season with salt and pepper to taste.
- To assemble, place a portion of creamy fettuccine on each plate. Top it with a crispy chicken katsu cutlet and sprinkle with shredded mozzarella cheese.
- To melt the mozzarella, you can either place the plates under the broiler for a minute or use a kitchen torch.
- Garnish with fresh parsley and serve immediately.
Notes
To achieve extra-crispy chicken katsu, you can double-coat the chicken by repeating the flour-egg-panko process. Feel free to customize the cream sauce by adding in spinach or sun-dried tomatoes for extra flavor. Pair this dish with a simple side salad dressed with a light vinaigrette to balance the richness of the creamy fettuccine and chicken katsu. Enjoy your meal!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 650mg
- Fat: 38g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 190mg
