Better Than Bellagio Chicken

Savor the robust taste of better than Bellagio chicken, a masterpiece of crispy, golden-brown chicken cutlets paired with velvety pesto-infused pasta and laced with a tantalizing lemon cream sauce.

Ingredients

For Crispy Chicken:

• 3 boneless chicken breasts
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 1 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• Vegetable oil for frying
• Lemon wedges for serving

For Pasta:

• 1 pound spaghetti
• 1 cup pesto
• For Lemon Cream Sauce:
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup lemon juice

For Garnish:

• Prosciutto
• Arugula
• Parmesan cheese

Instructions

Crispy Chicken:

1️⃣ Trim the chicken and cut each breast in half horizontally to yield 2 thin cutlets per breast.

2️⃣ Place chicken cutlets between two layers of plastic wrap and pound until they're 1/4 to 1/2 inch thick. Season with salt, pepper, and garlic powder.

3️⃣ Arrange three shallow dishes. Place flour in the first dish. Whisk eggs and milk in the second dish. In the third dish, mix together panko bread crumbs, Parmesan cheese, and Italian seasoning.

4️⃣ Pour vegetable oil to a depth of 1-2 inches in a large, deep skillet and heat to 350-375 degrees Fahrenheit.

5️⃣ Dredge each chicken cutlet in flour, dip in the egg mixture, and then coat in the panko mixture.

6️⃣ Fry breaded chicken in the hot oil for 2-3 minutes per side, until brown, crispy, and cooked through to an internal temperature of 165 Fahrenheit. Fry in batches if necessary to avoid crowding the pan.

7️⃣ Remove chicken from the oil and let it drain.

Pasta:

1️⃣ As the chicken fries, cook the pasta according to package instructions until al dente.

2️⃣ Drain the pasta and stir in pesto.

Lemon Cream Sauce:

1️⃣ Melt butter in a saucepan over low heat. Stir in flour, increase heat to medium, and cook for 2 minutes.

2️⃣ Stir in salt, garlic, and pepper, then gradually add cream and broth, whisking to combine.

3️⃣ Heat the mixture to a simmer, stirring constantly. The sauce will thicken enough to coat the back of a spoon. Remove from heat and whisk in lemon juice. For a thinner sauce, add pasta water or more chicken broth.

Assembly:

1️⃣ Serve a generous portion of pasta on each plate. Top with a piece of Parmesan-crusted chicken.

2️⃣ Drizzle lemon cream sauce over the chicken and pasta.

3️⃣ Garnish with prosciutto, arugula, and additional Parmesan cheese.