Copycat Chicken Fritta Recipe

Ingredients

• 12 ounces fettuccine
• 1 1/2 cups Italian-seasoned breadcrumbs
• 1/4 cup all-purpose flour
• 2 1/2 cups finely grated Asiago cheese, divided
• 1 cup whole milk
• 4 (4 ounce) chicken breast cutlets
• 3 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 cups vegetable oil for frying, or as needed
• 1/4 cup unsalted butter
• 1 tablespoon minced garlic
• 1 1/2 cups heavy whipping cream
• 1 tablespoon finely chopped fresh flat-leaf parsley

Directions

Step 1: Preheat the oven to 200F (95C). Line a rimmed baking sheet with paper towels and set a wire rack inside.

Step 2: Bring a large pot of lightly salted water to a rolling boil. Cook the fettuccine until tender yet firm to the bite, about 8 minutes. Drain the pasta in a colander over a heatproof bowl, reserving 1 1/2 cups of the cooking water. Set the pasta aside and keep the pot for later use.

Step 3: While the pasta cooks, combine the breadcrumbs, flour, and 1/2 cup of Asiago cheese in a shallow dish. In a separate shallow dish, pour the milk.

Step 4: Season the chicken on both sides with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Working with one cutlet at a time, dredge the chicken in the breadcrumb mixture, dip it in the milk, and coat again in the breadcrumb mixture, pressing firmly to adhere. Place the prepared chicken on a plate.

Step 5: Pour the oil into a large skillet to a depth of 1/4 inch and heat it over medium-high heat to 350F (175C). Add the chicken to the hot oil and pan-fry until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the fried chicken to the prepared wire rack. Once all the chicken is fried, remove the paper towels and place the baking sheet in the preheated oven to keep the chicken warm until ready to serve.

Step 6: Melt the butter in the reserved pasta pot over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant and the butter is foamy, about 2 minutes.

Step 7: Stir in the heavy cream and cook until it begins to bubble, about 2 minutes. Whisk in the remaining 2 cups of Asiago cheese, stirring constantly until the sauce thickens, about 1 to 2 minutes.

Step 8: Add the cooked pasta to the sauce, along with the remaining 2 teaspoons of salt and 1/4 teaspoon of pepper. Cook, stirring constantly, until the pasta is well-coated in the sauce, about 2 minutes. If needed, add the reserved pasta cooking liquid, 1/4 cup at a time, to thin the sauce.

Step 9: Slice the chicken. Divide the pasta among 4 large plates, top each with sliced chicken, and garnish with finely chopped parsley.

Cook's Note

For best results, use a microplane grater to finely grate the Asiago cheese.

Nutrition Facts (per serving)

• Calories: 1345
• Total Fat: 71g (91% DV)
• Saturated Fat: 36g (179% DV)
• Cholesterol: 251mg (84% DV)
• Sodium: 2028mg (88% DV)
• Total Carbohydrate: 108g (39% DV)
• Dietary Fiber: 5g (19% DV)
• Total Sugars: 11g
• Protein: 67g (134% DV)
• Vitamin C: 4mg (4% DV)
• Calcium: 550mg (42% DV)
• Iron: 7mg (39% DV)
• Potassium: 802mg (17% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.