Better Than Bellagio Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
951 kcal
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Course
Main Course
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Cuisine
American
Better Than Bellagio Chicken
Description
This recipe starts with boneless, skinless chicken breasts sliced horizontally, then pounded thin for even cooking. The chicken is seasoned and dipped in flour, egg wash, and a coating of panko breadcrumbs mixed with Parmesan cheese and Italian seasoning before frying in hot oil until the crust is crisp and the chicken is cooked through. The frying creates a golden, crunchy exterior that contrasts with the tender interior.
Alongside the chicken, spaghetti is cooked and tossed with fresh pesto for herbal flavor. A lemon cream sauce made by thickening cream and chicken broth with a roux, and finishing with lemon juice and seasoning, adds a tangy, rich component. The dish is garnished with prosciutto, arugula, and extra Parmesan to introduce saltiness, peppery greens, and cheese.
Combined, the components create a harmonious plate featuring crispy chicken, herbed pasta, and a bright, creamy sauce. Lemon wedges on the side allow adjusting acidity to taste. This recipe offers a textural and flavor contrast suitable for a dinner centerpiece.
Ingredients
For Crispy Chicken:
- 3 chicken breast boneless skinless
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large egg
- 1 tablespoon milk
- 1 cup panko bread crumbs
- 1/2 cup Parmesan Cheese grated
- 1 tablespoon Italian seasoning
- vegetable oil for frying
- lemon for serving, wedges
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
- Parmesan Cheese shredded
Instructions
Crispy Chicken:
- Trim the chicken and cut each breast in half horizontally to yield 2 thin cutlets per breast.
- 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.
- 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.
- Pour vegetable oil to a depth of 1-2 inches in a large, deep skillet and heat to 350-375 degrees Fahrenheit.
- Dredge each chicken cutlet in flour, dip in the egg mixture, and then coat in the panko mixture.
- 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.
- Remove chicken from the oil and let it drain.
Pasta:
- As the chicken fries, cook the pasta according to package instructions until al dente.
- Drain the pasta and stir in pesto.
Lemon Cream Sauce:
- Melt butter in a saucepan over low heat. Stir in flour, increase heat to medium, and cook for 2 minutes.
- Stir in salt, garlic, and pepper, then gradually add cream and broth, whisking to combine.
- 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:
- Serve a generous portion of pasta on each plate. Top with a piece of Parmesan-crusted chicken.
- Drizzle lemon cream sauce over the chicken and pasta.
- Garnish with prosciutto, arugula, and additional Parmesan cheese.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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