Crispy Chicken Schnitzel Alfredo

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 20 minutes

配料

400 g (14 oz) fettuccine

4 leftover chicken schnitzels, warmed, or 4 freshly-cooked chicken schnitzels (find my schnitzel recipe here)

40 g (1½ oz) butter

1 tsp freshly minced garlic

1½ cups (375 ml) thickened (heavy) cream

1 cup (100 g) freshly grated parmesan, plus extra to serve (see note 1)

½ tsp chicken stock powder (bouillon)

Freshly cracked black pepper, to taste

Freshly chopped flat-leaf (Italian) parsley or basil, to garnish (optional)

步骤

Cook the pasta –

Cook the pasta in a large pot of salted boiling water for 1–2 minutes less than the packet says. Reserve ½ cup (125 ml) of the pasta cooking water before draining.

Reheat or make the schnitzels –

While the pasta cooks, make the schnitzels. Or, if using leftover schnitzels, reheat them in the oven or air fryer at 180°C (350°F) until hot and crispy. Slice into strips.

Make the sauce –

Melt the butter a large, deep, heavy-based pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.

Pour in the cream and bring to a gentle simmer. Stir in the parmesan, chicken stock powder and pepper, then let it bubble for 2–3 minutes until slightly thickened.

Combine the pasta and sauce –

Add the cooked pasta to the sauce and toss using tongs to coat. Add the reserved pasta water to loosen the sauce if needed – the sauce should be glossy and coat the fettuccine (the sauce will thicken as it sits, see note 2).

Assemble and serve –

Divide the pasta among four bowls, top with the sliced crispy schnitzel, then finish with more parmesan and parsley or basil, if desired.

营养

• 卡路里: 937
• 总脂肪: 41.4 g
• 饱和脂肪: 21.9 g
• 反式脂肪: 0.6 g
• 胆固醇: 199.3 mg
• 钠: 480.4 mg
• 总碳水化合物: 78.2 g
• 膳食纤维: 3.9 g
• 总糖: 4.3 g
• 蛋白质: 60.1 g