Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 1345

% Daily Value *
Total Fat 71g91%
Saturated Fat 36g179%
Cholesterol 251mg84%
Sodium 2028mg88%
Total Carbohydrate 108g39%
Dietary Fiber 5g19%
Total Sugars 11g
Protein 67g134%
Vitamin C 4mg4%
Calcium 550mg42%
Iron 4mg39%
Potassium 802mg17%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Read More Recipe:- Crispy Chinese Noodles


  1. 12 oz fettuccine
  2. 1 half cups Italian-seasoned breadcrumbs
  3. 1/4 cup all-reason flour
  4. 2 1/2 cups finely grated Asiago cheese, divided
  5. 1 cup complete milk
  6. 4 (4 ounce) chook breast cutlets
  7. 3 teaspoons kosher salt, divided
  8. 1/2 teaspoon freshly ground black pepper, divided
  9. 2 cups vegetable oil for frying, or as needed
  10. 1/four cup unsalted butter
  11. 1 tablespoon minced garlic
  12. 1 half cups heavy whipping cream
  13. 1 tablespoon finely chopped clean flat-leaf parsley


Preheat the oven to two hundred levels F (95 levels C). Line a rimmed baking sheet with paper towels, and set a twine rack internal.

Ingredients amassed to make copycat fowl fritta

Bring a huge pot of gently salted water to a rolling boil. Cook fettuccine at a boil until gentle but firm to the chew, approximately 8 minutes. Drain pasta in a colander over a heatproof bowl; reserve 1 1/2 cups pasta cooking water. Set fettuccine aside, and reserve pot.

Cooked fettuccine set apart and pasta water reserved

While pasta cooks, stir collectively breadcrumbs, flour, and half of cup Asiago in a shallow dish until combined. Pour milk into a separate shallow dish. Season bird on each sides with 1 teaspoon of the salt and 1/four teaspoon of the pepper. Working with 1 cutlet at a time, dredge fowl in breadcrumb combination. Dip in milk, and coat once more in breadcrumb mixture, pressing firmly to stick. Place organized hen on a plate.

Fowl being dredged in each mixtures

Pour oil to a intensity of one/four-inch in a large skillet; warmth oil over medium-excessive warmness to 350 ranges F (one hundred seventy five ranges C). Place prepared bird in warm oil, and pan-fry until golden brown and cooked through, 2 to three mins in keeping with aspect. Transfer fried chicken to the organized cord rack. Once all bird is fried, do away with paper towels.

Hen frying in warm oil

Place the baking sheet inside the preheated oven to preserve bird warm until ready to serve.

Melt butter over medium warmness inside the reserved pasta pot. Add garlic, and cook, stirring continuously, until fragrant and butter is foamy, approximately 2 mins. Stir in heavy cream, and cook until bubbling, approximately 2 mins. Whisk in final 2 cups Asiago, stirring continuously till thickened, 1 to 2 mins.

Sauce substances mixed in a saucepan

Add cooked pasta, and closing 2 teaspoons salt and 1/four teaspoon pepper; cook, stirring continuously, until pasta is covered in sauce, about 2 minutes, including reserved cooking liquid as wished, 1/four cup at a time, to skinny the sauce.

Cooked pasta jumbled in with the sauce

Slice fowl. Divide pasta among four massive plates; top lightly with chook, and garnish with parsley.