Chicken Katsu Fettucine (30 Minutes)

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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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. Heat vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to cover the chicken cutlets.
  4. 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.
  5. 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.
  6. While the chicken is frying, cook the fettuccine pasta according to the package instructions. Drain and set aside.
  7. 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.
  8. 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.
  9. 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.
  10. To melt the mozzarella, you can either place the plates under the broiler for a minute or use a kitchen torch.
  11. 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

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