Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 1 lb $8.49
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Garlic 4 cloves $1.50
• Organic Parsley 1 small handful $1.99
• Pantry item: pasta 8 oz fettuccine or linguine
• Pantry item: heavy cream 1 cup
• Pantry item: parmesan 1 cup, finely grated
• Pantry item: flour 1 cup
• Pantry item: eggs 2
• Pantry item: breadcrumbs 1 1/2 cups
• Pantry item: oil for frying about 1 1/2 cups
• Pantry item: butter 3 tablespoons
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Bring a pot of well-salted water to a boil and cook 8 oz pasta until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
2. Season 1 lb chicken cutlets with salt and pepper. Set up 3 bowls with 1 cup flour, 2 beaten eggs, and 1 1/2 cups breadcrumbs. Dredge each cutlet in flour, egg, then breadcrumbs, pressing to coat well.
3. Heat about 1/2 inch oil in a large skillet over medium-high heat. Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through. Transfer to a rack or paper towels and sprinkle with salt immediately.
4. Pour off most of the frying oil. In a second large skillet or the cleaned pan, melt 3 tablespoons butter over medium heat. Add 8 oz mushrooms and cook until browned, about 6 minutes.
5. Add 4 minced garlic cloves and cook 30 seconds. Stir in 1 cup heavy cream, zest of 1 lemon, and 2 tablespoons lemon juice. Simmer 2 minutes.
6. Add 1 cup grated parmesan and stir until melted. Loosen with a splash of pasta water as needed. Season with salt and lots of black pepper.
7. Toss in the drained pasta until glossy and fully coated. Add chopped parsley.
8. Plate the creamy pasta and top each portion with sliced fried chicken cutlet. Finish with extra parmesan and more parsley.