Crispy Chicken with Creamy Pasta
Crispy Chicken with Creamy Pasta
Ingredients
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Instructions
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Marinate the chicken slices with salt, black pepper, paprika, thyme, curry powder, vinegar, olive oil, and lemon juice. Mix well and let sit for 15 minutes.
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Dip the marinated chicken into beaten eggs, then coat with breadcrumbs or panko. Repeat the process to create a double coating.
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Freeze the coated chicken for 1 hour to set the breading.
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Heat oil in a pan and fry the chicken until golden brown on both sides. Drain on paper towels and set aside.
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In a separate pan, melt butter and sauté minced onion until translucent.
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Add salt, black pepper, and paprika, and stir for a few seconds.
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Mix heavy cream, milk mixed with cornstarch. Add to the pan while stirring continuously.
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Season with chili flakes, rosemary, and a pinch of thyme. Let the sauce thicken.
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Add cooked pasta to the sauce and mix well until evenly coated.
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Serve the pasta on a plate, topped with crispy chicken slices.
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Garnish with cheese and parsley, if desired.
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