| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 1 hr 25 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 1 hr 25 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Oil, for frying
- 1 cup all-purpose flour
- 3 large eggs
- 3 cups breadcrumbs
- Kosher salt and freshly ground black pepper
- One 1-pound container ricotta, whipped
- 1 cup grated Parmesan
- 1 cup grated Pecorino
- 3 tablespoons chopped fresh parsley
- 1 egg
- 4 Roma tomatoes, diced
- 3 to 4 cloves garlic, minced
- 2 red onions, diced
- 1/4 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Kosher salt
- 8 ounces fettuccine
- 1 1/2 cups heavy cream
- 1/2 cup (1 stick) butter
- 1 cup grated Parmesan
- One 5.2-ounce package herbed soft cheese, such as Boursin
- 16 broccoli florets, blanched
- 2 cups shredded mozzarella
Instructions
- For the chicken: Place a sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Repeat with the remaining cutlets.
- Preheat the oil to 360 degrees F in a deep-fryer or in a Dutch oven fitted with a deep-fry thermometer.
- Set up a breading station with the flour, eggs and breadcrumbs, each in its own wide, shallow dish. Add salt and pepper to the flour. Whisk the eggs together until combined. Place one pounded chicken cutlet at a time into the flour, coating both sides. Repeat with the egg and breadcrumbs until the chicken is fully covered.
- Fry the chicken in batches, turning occasionally, until the chicken is floating on the surface of the oil and the internal temperature is 165 degrees F or higher, 4 to 5 minutes per side.
- For the ricotta topping: Stir together the ricotta, Parmesan, Pecorino, parsley and egg in a bowl and let sit.
- For the tomato topping: Mix together the tomatoes, garlic, onions, basil, olive oil, salt and pepper in a bowl and refrigerate for up to 30 minutes.
- For the fettuccine Alfredo: Bring 4 to 6 quarts water to a rolling boil in a stockpot and add salt. Add the fettuccine to the water. Return to a boil, uncovered, stirring occasionally, for 12 minutes. Remove from the heat, then strain and rinse with cool water.
- In a saucepan, combine the cream and butter. Simmer over low heat for 2 minutes. Whisk in the Parmesan and herbed cheese, then stir until melted, about 2 minutes. Toss with the fettuccine noodles in a bowl.
- Preheat the oven to 350 degrees F.
- Place the cutlets on a sheet pan. Place a spoonful of the ricotta mixture on top of each cutlet, then smooth it out. Sprinkle with the tomato topping, then divide the broccoli florets among each, on top of the tomatoes. Cover each cutlet with the mozzarella. Bake until the mozzarella is golden brown, 10 to 15 minutes. Serve over the fettuccine Alfredo.
Reviews
I honestly don’t know how there are no reviews for this recipe! My 3 year old has been obsessed with Triple D and saw this and said she had to have it! Follow led the recipe step by step and it is our new special occasion meal for sure! The chicken with the tomato mixture and the broccoli plays so well with the Alfredo sauce! 11 out of 10!