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Basil panko crusted chicken
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| Serving 3 ppl 6 cleaned 4 oz chicken breast | |
| 2 cups | flour |
| 6 | eggs |
| 1/2 cup | milk |
| 2 cup | basil pesto |
| 3 cups | panko, (bread crumbs) |
| 1lb | fett pasta |
| 2 cups | olive oil |
| Bring a pot of well salted water to a boil. Add pasta, cook pasta al dente. Drain an oil so the pasta doesn't stick together. Set pasta aside. In 4 separate bowls, place eggs, flour, basil pesto and panko. After cleaning the chicken, dip in beated eggs then dredge in flour, then basil (if basil starts to get thick add oil and whisk to thin out), then coat with panko (make sure the chicken is completely covered in panko). In a medium sauce pan, fill third of the way with oil, get oil to 350 degrees. Slowly place 3 pieces of chicken in pan. Fry until golden brown on both sides, about 3 minutes on each side. Place cooked chicken aside an repeat process. Cream sauce | |
| 3 cups | heavy cream |
| 1 tbs | Black pepper |
| 1 tbs | garlic |
| 1/2 cup | graded parmesan cheese |
In a large sauce pan poor in heavy cream. Start to simmer over medium heat. Add black pepper and garlic. Whisk constantly for about 6 min, once at a rapid boil whisk in parmesan cheese, continue to whisk until sauce thickens and can stick to a spoon. Sauce is complete and then toss in your pasta.
Enjoy- Bon Appétit.
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