By Ronica Rupan-Tompkins (@mymanabites)
By Ronica Rupan-Tompkins (@mymanabites)
Bring a big pot of salted water to a boil.
Pat the cutlets dry and season both sides with salt, pepper, garlic powder and Italian seasoning.
Heat the olive oil and 1 tbsp butter in a large skillet over medium high. Sear 3 to 4 minutes per side until golden and 165°F inside. Let rest, then slice.
Cook the fettuccine 1 minute short of the package time. Save 1 cup pasta water and drain.
Same skillet on medium low: add the other 3 tbsp butter and the garlic. Cook 30 to 60 seconds, until fragrant but not browned.
Pour in the Straus cream and scrape up the browned bits. Simmer gently 4 to 5 minutes, no hard boil, until it coats a spoon.
Turn the heat to low and whisk in the parm a handful at a time until smooth. Add the lemon zest, salt to taste and lots of cracked pepper.
Add the fettuccine and toss, adding a splash of pasta water at a time until it’s glossy.
Top with the sliced chicken, more parm, cracked pepper and parsley. Serve right away.
Make sure you slice the chicken thin so it cooks fast and stays juicy.
Make sure you keep the cream at a gentle simmer. A hard boil can make it split.
Make sure you grate your parm fresh from the block so it melts smooth.
If the sauce gets too thick, loosen it with a splash of pasta water.
And that’s it! Enjoy!
