Better Than Bellagio Chicken

User Reviews

5.0

36 reviews
Excellent
  • Prep Time

    25 mins

  • Cook Time

    25 mins

  • Total Time

    1 hr 10 mins

  • Servings

    6

  • Calories

    951 kcal

  • Course

    Main Course

  • Cuisine

    American

Better Than Bellagio Chicken

Savor the robust taste of better than Bellagio chicken, a masterpiece of crispy, golden-brown chicken cutlets paired with velvety pesto-infused pasta and laced with a tantalizing lemon cream sauce.

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Ingredients

Servings

For Crispy Chicken:

  • 3 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 cup Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • vegetable oil for frying
  • Lemon wedges for serving

For Pasta:

  • 1 pound Spaghetti
  • 1 cup pesto

For Lemon Cream Sauce:

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/2 cup lemon juice

For Garnish:

  • prosciutto
  • arugula
  • shredded Parmesan cheese
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Instructions

Crispy Chicken:

  1. Trim the chicken and cut each breast in half horizontally to yield 2 thin cutlets per breast.
  2. Place chicken cutlets between two layers of plastic wrap and pound until they're 1/4 to 1/2 inch thick. Season with salt, pepper, and garlic powder.
  3. Arrange three shallow dishes. Place flour in the first dish. Whisk eggs and milk in the second dish. In the third dish, mix together panko bread crumbs, Parmesan cheese, and Italian seasoning.
  4. Pour vegetable oil to a depth of 1-2 inches in a large, deep skillet and heat to 350-375 degrees Fahrenheit.
  5. Dredge each chicken cutlet in flour, dip in the egg mixture, and then coat in the panko mixture.
  6. Fry breaded chicken in the hot oil for 2-3 minutes per side, until brown, crispy, and cooked through to an internal temperature of 165 Fahrenheit. Fry in batches if necessary to avoid crowding the pan.
  7. Remove chicken from the oil and let it drain.

Pasta:

  1. As the chicken fries, cook the pasta according to package instructions until al dente.
  2. Drain the pasta and stir in pesto.

Lemon Cream Sauce:

  1. Melt butter in a saucepan over low heat. Stir in flour, increase heat to medium, and cook for 2 minutes.
  2. Stir in salt, garlic, and pepper, then gradually add cream and broth, whisking to combine.
  3. Heat the mixture to a simmer, stirring constantly. The sauce will thicken enough to coat the back of a spoon. Remove from heat and whisk in lemon juice. For a thinner sauce, add pasta water or more chicken broth.

Assembly:

  1. Serve a generous portion of pasta on each plate. Top with a piece of Parmesan-crusted chicken.
  2. Drizzle lemon cream sauce over the chicken and pasta.
  3. Garnish with prosciutto, arugula, and additional Parmesan cheese.

Nutrition Information

Show Details
Calories 951kcal (48%) Carbohydrates 94g (31%) Protein 34g (68%) Fat 48g (74%) Saturated Fat 20g (100%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.4g Cholesterol 168mg (56%) Sodium 1855mg (77%) Potassium 500mg (14%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 1877IU (38%) Vitamin C 18mg (20%) Calcium 248mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 951 kcal

% Daily Value*

Calories 951kcal 48%
Carbohydrates 94g 31%
Protein 34g 68%
Fat 48g 74%
Saturated Fat 20g 100%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.4g 20%
Cholesterol 168mg 56%
Sodium 1855mg 77%
Potassium 500mg 11%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 1877IU 38%
Vitamin C 18mg 20%
Calcium 248mg 25%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

36 reviews
Excellent

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