Serves 1
Directions
- 1Unwrap the chicken breast.
- 2Place chicken breasts in plastic wrap.
- 3Pound chicken breast with a meat mallet to create thin cutlets.
- 4Prepare a tray with beaten eggs.
- 5Prepare another tray with bread crumbs, salt, and pepper.
- 6Dip each chicken cutlet into the egg wash.
- 7Then coat the chicken cutlet thoroughly with the seasoned bread crumbs.
- 8Heat oil in a pan over medium heat.
- 9Carefully place the breaded chicken cutlets into the hot oil.
- 10Cook until golden brown on both sides.
- 11Remove chicken from the pan and set aside.
- 12Boil water in a pot and add salt.
- 13Add linguini to the boiling water and cook until al dente.
- 14Melt butter in a pan.
- 15Add minced garlic, shallots, and red pepper flakes to the pan and sauté until fragrant.
- 16Add the cooked linguini to the pan with the garlic and butter sauce.
- 17Toss to combine all ingredients, ensuring the pasta is well-coated.
- 18Sprinkle with fresh parsley and Parmesan cheese.
- 19Serve the chicken cutlets alongside the pasta aglio e olio.
Ingredients
- 1 Chicken Breast
- 2 Eggs
- 1 Cup Bread Crumbs
- Salt
- Pepper
- Oil
- 112 Grams Linguini
- Butter
- 1 Cloves Minced Garlic
- 0.5 Shallot
- 0.5 TSP Red Pepper Flakes
- 1 TSP Parsley Oil
- Parmesan Cheese
Equipment
PanPlateCutting BoardMeat malletTongsPot
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