Description
Tender pan-seared chicken cutlets served over buttery egg noodles tossed with Parmesan, garlic, and fresh parsley for an easy and comforting dinner.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts, sliced horizontally into thin cutlets
- 1/2 cup all-purpose flour, for dredging
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp fine sea salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 12 oz (340g) wide egg noodles
- 1/2 cup (115g / 1 stick) unsalted butter, cut into cubes
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/2 cup starchy pasta cooking water, reserved from boiling
- 2 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- Pinch of red pepper flakes or lemon juice, optional
Instructions
- Bring a large pot of heavily salted water to a rolling boil.
- Cook the wide egg noodles according to package instructions until al dente, about 6 to 8 minutes.
- Scoop out 1/2 cup of starchy pasta water, then drain the noodles and set aside.
- In a shallow dish, whisk together the flour, garlic powder, Italian seasoning, salt, and black pepper.
- Pat the chicken cutlets dry with paper towels, then dredge each cutlet in the flour mixture, shaking off any excess.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- Add the chicken cutlets in a single layer and cook for 3 to 4 minutes per side until golden brown and cooked through to 165°F (74°C).
- Transfer the chicken to a plate and let it rest for 5 minutes.
- In the same hot skillet, reduce the heat to low and add the remaining 1/2 cup cubed butter and minced garlic.
- Sauté for 1 minute until fragrant, scraping up any browned bits from the pan.
- Add the drained egg noodles, grated Parmesan cheese, and half of the reserved pasta water to the skillet.
- Toss continuously until a glossy butter sauce coats the noodles, adding the remaining pasta water if needed.
- Slice the chicken and lay it over the buttered noodles.
- Garnish with fresh parsley and serve immediately.
Notes
Reserve the starchy pasta water to help emulsify the butter and Parmesan into a glossy sauce. Cook the chicken to 165°F (74°C) and let it rest before slicing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 3g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 190mg