Ingredients

Method

1. 1

   Set up two shallow bowls. In the first, pour the Italian-style panko breadcrumbs. In the second, crack two eggs.

2. 2

   Whisk the eggs and season with salt, pepper, and paprika. Add salt and pepper to the panko breadcrumbs and mix to combine.

3. 3

   Place the thin-sliced chicken breasts on a cutting board, cover with plastic wrap, and pound them with a meat mallet to an even thickness.

4. 4

   Dip each chicken cutlet first into the egg wash, ensuring it's fully coated. Let the excess egg drip off. Then, transfer the chicken to the breadcrumb mixture, pressing firmly to ensure an even and complete coating on all sides. Set the breaded chicken aside on a plate.

5. 5

   Heat a shallow amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded chicken into the pan.

6. 6

   Fry the chicken for about 3-4 minutes per side, or until golden brown and cooked through. Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate. Immediately sprinkle with a pinch of salt.

7. 7

   Bring a large pot of water to a boil. Generously salt the water and add the spaghetti. Cook according to package directions, about 11 minutes.

8. 8

   While the pasta is cooking, melt a whole stick of butter in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

9. 9

   Pour in the heavy whipping cream and let it come to a simmer, stirring occasionally.

10. 10

    Once simmering, reduce the heat. Add the grated Parmesan cheese and the shredded pizza blend cheese, stirring until melted and the sauce has thickened. Season with dried parsley and black pepper.

11. 11

    Drain the cooked pasta and add it directly to the pan with the Alfredo sauce. Use tongs to toss the pasta until it is fully coated in the sauce.

12. 12

    Plate the Alfredo pasta. Slice the fried chicken cutlet and place it on top of the pasta. Serve immediately.