A combination of the traditional Japanese chicken dish Katsu, and the classic Italian-American pasta sauce, this dish is simple enough for beginners and filling enough for a family of ten. Admittedly, this is more of a panko chicken breast over alfredo, but I prefer the breast to the thighs typically used to make chicken katsu. I recommend clearing your schedule before consumption as this dish is guaranteed to induce a food coma. I would also like to apologize about the lack of photos; the food was so good that I finished eating it before I remembered to take a final photo!
2 cups heavy cream
3 tablespoons butter
1 large garlic clove, diced
1 ½ cups grated parmesan
2 teaspoons vermouth
1 egg yolk
2 large eggs
Lots of fresh ground pepper
4 boneless chicken breasts
1 cup flour
2 cups panko bread crumbs
1 pound fettuccine
1 cup vegetable oil
- In a large pot bring lightly salted water to a boil.
- Combine the heavy cream and egg yolk in a small bowl.
- In a large deep pan melt the butter and saute the garlic until it smells yummy (usually less than 2 minutes).
- Place the heat on medium-low and add the heavy cream and egg yolk. Once is starts to bubble, add the vermouth and stir. After five minutes, reduce to low and add salt and pepper to taste.
- Add the pasta to the boiling water and cook until al-dente.
- Slice the chicken breasts to ½ inch thickness and season with salt and pepper. Then separate into 3 bowls: flour and ½ cup parmesan; eggs and a tablespoon of water; and panko bread crumbs. Begin to heat the oil in a large pan on medium. Dredge each breast in the bowls and add to the pan. Fry until golden (about three minutes per side)
- Add the remaining cheese to the alfredo.
- Strain the pasta in a colander and add to the alfredo, tossing thoroughly.
- Serve chicken over the pasta in a large bowl.