Crispy Chicken Fritta (Olive Garden Copycat)

Cook the pasta according to the instructions on the box.

Slice each chicken breast in half thickness wise, making 4 thin chicken cutlets. Use a meat tenderizer to pound the chicken to about ¼ of an inch.

Please 3 shallow bowls on the counter. In the first shallow bowl, combine the milk with the eggs and whisk together. Put the flour, salt, and pepper into a second shallow bowl and whisk to combine. In the third shallow bowl, place the Italian style breadcrumbs and the parmesan cheese.

Dip each of the cutlets into the flour. Then dip them into the egg, and then, finally, the breadcrumbs to coat.

Put enough vegetable oil in a pan so that it comes about halfway up the meat. Heat the oil to 350 degrees Fahrenheit.

Put the cutlet in the pan (fry them 1-2 at a time). Cook for about 3-4 minutes, then flip and cook for about 3-4 minutes on the other side or until the internal temperature of the chicken reaches 160 degrees Fahrenheit.

Remove to drain on a cooling rack.

In a saucepot, add the heavy cream and the butter over medium heat. Stir until the butter melts and the heavy cream comes to a simmer.

Whisk in the garlic, salt, and black pepper. Then whisk in the asiago cheese until completely melted.

Add the alfredo sauce into the pasta and stir to coat the pasta in the sauce.

Serve a pile of pasta with a crispy chicken fritta on top. Enjoy!