Ingredients
Equipment
Method
- Prepare the chicken by pounding it to an even thickness.
- Dredge the chicken in flour, then dip it in beaten eggs, and finally coat it with breadcrumbs.
- Heat butter in a skillet over medium heat and cook the chicken until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Cook fettuccine according to package instructions, then drain.
- Toss the cooked fettuccine with garlic, lemon juice, grated lemon zest, parsley, and basil.
- Slice the chicken and serve it over the buttered noodles. Adjust seasoning with salt and pepper to taste.
Nutrition
Notes
This dish can be customized with shrimp or plant-based proteins and seasonal vegetables. Store leftovers in an airtight container for up to three days.