This is Megan’s favorite meal at Cheesecake Factory.
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Ingredients
Sauce
- 1 tsp red pepper flakes
- 1 tsp cajun seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tbsp corn starch
- 1 cup parmesan cheese, shredded
Chicken
- 4 chicken cutlets
- 1/4 cup flour
- 1 cup bread crumbs
- 1/2 cup parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 eggs, beaten
- Oil, for frying
Vegetables
- 2 tbsp butter
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1/2 onion, chopped
- 8 oz crimini mushrooms sliced
- 1 tbsp garlic , minced
- parsley chopped for garnish
- 1 lbs farfalle pasta
Ingredients
Sauce
Chicken
Vegetables
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Instructions
- Mix the Sauce ingredients together and set aside.
- Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box. Drain but do not rinse.
- Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
- In a second bowl whisk the eggs.
- Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
- Let chicken sit on a tray while you cook the vegetables.
- Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
- Cook for 3-5 minutes until just starting to brown but not break down.
- Remove the vegetables from the pan
- Add the ¼ cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
- Remove the chicken from the pan and drain the oil.
- Add the pasta and vegetables to the pan with the sauce mixture.
- While the sauce is cooking slice up the chicken.
- Serve the pasta with the sliced chicken on top and extra Parmesan as desired.
Recipe Notes
*The first pass will leave mostly flour on the chicken, that is what we need, just to adhere the eggs, so don?t worry.
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