Crusted Chicken😍 RECIPE 👇 😍
INGREDIENTS
🍗 1 1/2 pounds of chicken tenderloins
🧂 Salt and pepper, to taste
🌾 2/3 cup of all-purpose flour
🥚 2 large eggs, lightly beaten
🧀 1 cup of pecorino Romano cheese, grated
🧀 1/3 cup of Parmesan cheese, grated
🍞 2/3 cup of plain panko breadcrumbs
🍝 8 ounces of spaghetti
🫒 1/4 cup of olive oil
🧈 2 tablespoons of unsalted butter
🍅 2 cups of marinara sauce
🌿 6 small sprigs of fresh parsley for garnish (optional)
DIRECTIONS
1️⃣ Between two sheets of heavy plastic on a solid surface, place the chicken tenderloins. Using the smooth side of a meat mallet, pound the chicken to a thickness of 1/4 inch. Season lightly with salt and pepper.
2️⃣ Prepare dredging stations: spread flour on a plate; place beaten eggs in a shallow bowl next to it; and mix pecorino, Parmesan, and breadcrumbs on a third plate.
3️⃣ Dredge each tenderloin in flour, shaking off excess, then dip in egg, letting the excess drip off. Press into the cheese and breadcrumb mixture, ensuring it adheres well. Set aside on a plate.
4️⃣ Bring a large pot of lightly salted water to a boil. Add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes.
5️⃣ In a large skillet, heat olive oil and butter over medium-high heat until the butter stops sizzling. Add the breaded chicken tenderloins without overcrowding; cook in batches if necessary.
6️⃣ Fry each tenderloin until golden brown, about 3 to 4 minutes per side, ensuring an internal temperature of at least 165°F (74°C).
7️⃣ Remove the chicken and keep warm on a rack over a plate or tray while you cook any remaining tenderloins.
8️⃣ Drain the spaghetti, return to the pot, and mix in the marinara sauce. Heat over medium-low, stirring occasionally, until the spaghetti and sauce are heated through, about 2 minutes.
9️⃣ Serve the tenderloins and spaghetti with marinara, garnished with fresh parsley sprigs if using.
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