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Copycat Chicken Fritta
Copycat Chicken Fritta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Decadent Olive Garden-inspired chicken fritta with crispy Asiago crust, served over creamy Asiago cheese fettuccine.
Ingredients:
  • 12 ounce uncooked fettuccine
  • 1 1/2 cups Italian-seasoned breadcrumbs
  • 1/4 cup all-purpose flour
  • 3 1/2 ounce Asiago cheese, grated with a Microplane grater (about 2 1/2 cups), divided
  • 4 (4-ounce) chicken breast cutlets
  • 3 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • Vegetable oil, for frying
  • 1/4 cup unsalted butter
  • 1 tablespoon finely chopped garlic (from 3 medium cloves)
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon finely chopped fresh flat-leaf parsley
Instructions:
  • Preheat the oven to a cozy 200 degrees F (95 degrees C. Prepare a baking sheet by lining it with paper towels and placing a wire rack on top.
  • 1. Bring a large pot of salted water to a vigorous boil. Cook fettuccine until al dente, about 8 minutes. Drain pasta in a colander over a heatproof bowl, reserving 1 1/2 cups of pasta cooking water. Set aside fettuccine and pot for later use.
  • As the pasta is boiling, mix breadcrumbs, flour, and 1/2 cup of Asiago cheese in a shallow dish. Pour milk into another shallow dish. Season both sides of the chicken with 1 teaspoon of salt and 1/4 teaspoon of pepper. Coat each chicken cutlet in the breadcrumb mixture, dip in milk, then coat again in breadcrumbs, pressing down gently. Arrange the breaded chicken on a plate.
  • Heat a 1/4-inch depth of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Pan-fry the prepared chicken until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the fried chicken to a wire rack to drain excess oil. Remove from paper towels once all chicken is fried.
  • Keep your chicken warm and delicious by placing the baking sheet in the preheated oven until you're ready to serve.
  • In the same pasta pot, melt butter over medium heat. Add garlic and cook, stirring constantly, until fragrant and butter is foamy, for about 2 minutes. Pour in heavy cream and cook until bubbling, for about 2 minutes. Finally, whisk in the remaining 2 cups of Asiago cheese, stirring constantly until thickened, for 1 to 2 minutes.
  • Combine cooked pasta with remaining salt and pepper. Stir constantly until pasta is fully coated in sauce for about 2 minutes. Add reserved cooking liquid as needed, 1/4 cup at a time, to reach desired sauce consistency.
  • Slice the succulent chicken and generously distribute the pasta among 4 large plates. Arrange the sliced chicken on top of the pasta, and elegantly garnish with fresh parsley.

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