Crispy Chicken Fritta (Olive Garden Copycat)
Crispy Chicken Fritta is breaded and fried chicken served over dreamy, creamy fettuccine noodles made with an Asiago cream sauce. It’s a restaurant-quality meal that even the pickiest eaters will love!
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Servings: 4
Calories: 1388kcal
Equipment
- Meat tenderizer
- Shallow Bowls
- Large Skillet
Ingredients
Pasta Ingredients
- 8 oz Fettuccine Noodles
- ½ cup butter
- 1 ½ cups heavy whipping cream
- 2 tsp minced garlic
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups freshly grated asiago cheese
Chicken Ingredients
- 2 Large Chicken Breasts
- 1 cup all purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp Milk
- 2 eggs
- 1 ½ cups Italian Style Breadcrumbs
- ¼ cup grated Parmesan Cheese
- Vegetable oil, for frying
Instructions
Pasta Instructions
- Cook the pasta according to the instructions on the box.
Chicken Instructions
- Slice each chicken breast in half thickness wise, making 4 thin chicken cutlets. Use a meat tenderizer to pound the chicken to about ¼ of an inch.
- Please 3 shallow bowls on the counter. In the first shallow bowl, combine the milk with the eggs and whisk together. Put the flour, salt, and pepper into a second shallow bowl and whisk to combine. In the third shallow bowl, place the Italian style breadcrumbs and the parmesan cheese.
- Dip each of the cutlets into the flour. Then dip them into the egg, and then, finally, the breadcrumbs to coat.
- Put enough vegetable oil in a pan so that it comes about halfway up the meat. Heat the oil to 350 degrees Fahrenheit.
- Put the cutlet in the pan (fry them 1-2 at a time). Cook for about 3-4 minutes, then flip and cook for about 3-4 minutes on the other side or until the internal temperature of the chicken reaches 160 degrees Fahrenheit.
- Remove to drain on a cooling rack.
Sauce Instructions
- In a saucepot, add the heavy cream and the butter over medium heat. Stir until the butter melts and the heavy cream comes to a simmer.
- Whisk in the garlic, salt, and black pepper. Then whisk in the asiago cheese until completely melted.
- Add the alfredo sauce into the pasta and stir to coat the pasta in the sauce.
- Serve a pile of pasta with a crispy chicken fritta on top. Enjoy!
Notes
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- Fettuccine Noodles: You can use just about any noodles you prefer, but I recommend long noodles for a cream based sauce. Fettuccine is common because the pasta’s fat shape allows it to hold up under the weight of a cream sauce. You could also use bowties or rotini for a substitute!
- Butter: I always cook with unsalted butter so that I can control the salt content of my food. If you only have salted butter, that works too!
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- Heavy Whipping Cream: If you want the same creamy sauce, do not substitute milk. If you want a healthier option, feel free to try out half and half (though the sauce will be more liquidy!)
- Garlic: Freshly minced makes a world of difference, but if you need to use the jarred stuff, no judgment here.
- Asiago Cheese: Use freshly grated cheese! Don’t use anything pre-shredded or your sauce may end up with a gluey texture. You can substitute parmesan if you need to but always grate it fresh
- Chicken Breasts: Boneless and skinless
- Italian Style Breadcrumbs: You could also use plain breadcrumbs and add your own Italian seasoning
- Parmesan Cheese: I used the pre-grated stuff for this step. Shh, I won’t tell if you won’t ;) If you’re going to use the pre-grated cheese, use the high quality stuff for best results!
- Vegetable Oil: I recommend using only vegetable oil for frying this dish for the best flavor. Olive oil has too high of a smoke point to use for frying. If you need a substitute you can also use sunflower oil.
- It’s a good idea to cover your chicken with plastic wrap or a ziploc before you tenderize it to keep the juices from spreading.
- The sauce may taste on the salty side on its own, but trust the process and taste it with a bit of the noodles. Do not add salt to the sauce without tasting first.
- To avoid soggy chicken, allow it to cool completely before storing leftovers.
- This recipe is very versatile. Feel free to add extra herbs and spices to your liking. I recommend garlic powder, red pepper flakes and parsley for this parmesan-crusted chicken.
Nutrition
Serving: 1serving | Calories: 1388kcal | Carbohydrates: 99g | Protein: 66g | Fat: 80g | Saturated Fat: 47g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 404mg | Sodium: 2463mg | Potassium: 866mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2666IU | Vitamin C: 2mg | Calcium: 842mg | Iron: 6mg
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