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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PRINTABLE RECIPE: https://thestayathomechef.com/bellagio-chicken/



Ingredients


For Crispy Chicken:
3 boneless 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
Parmesan cheese


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.


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