Buffalo Chicken Cutlets with Alfredo Pasta

Instructions

1. 1

   Put the 3000 ml water and 1.5 tsp salt in a covered 5-litre pot over high heat. While it heats, mince the garlic, finely chop the parsley and finely grate the Parmesan. If the water boils before you need it, reduce the heat to maintain a gentle simmer.

2. 2

   Use two chicken breasts weighing approximately 300 g each. Slice each horizontally to make four cutlets, then flatten between sheets of baking paper to an even 1 cm thickness. Do not wash the raw chicken; keep it and its juices away from the other ingredients.

3. 3

   Set out three shallow dishes. Mix the flour with the remaining 0.5 tsp salt and 0.25 tsp black pepper in the first, beat the egg in the second, and combine the breadcrumbs, 30 g Parmesan and 4 g parsley in the third. Coat each cutlet lightly in flour, then egg, then the breadcrumb mixture, pressing to attach. Discard leftover coating mixtures that contacted raw chicken, and wash your hands and contaminated utensils and surfaces.

4. 4

   Heat half the olive oil in a 30 cm frying pan over medium heat until shimmering. Add two cutlets without overlapping and fry for 4–5 minutes per side, adjusting the heat to prevent scorching. Check that each reaches 74°C/165°F in the thickest part, then transfer to a clean plate using clean tongs.

5. 5

   While the first batch fries, melt 20 g butter in a separate 24–26 cm deep frying pan over medium-low heat. Add the garlic and stir for 1 minute without browning. Add the cream and gently simmer for 4–5 minutes, stirring occasionally, until slightly thickened. Turn off the heat until the pasta is ready.

6. 6

   Add the remaining olive oil to the chicken pan and fry the remaining two cutlets for 4–5 minutes per side, again checking for 74°C/165°F before transferring to the clean plate. As this batch starts, return the pasta water to a rolling boil, add the dry fettuccine and cook uncovered for the package's al dente time, usually 10–12 minutes, stirring occasionally.

7. 7

   Reserve exactly 120 ml pasta cooking water, then drain the fettuccine. Add the pasta to the cream sauce over low heat. Toss in the remaining 60 g Parmesan, the reserved water in two additions and the remaining 0.25 tsp black pepper until smooth and creamy; do not let the cheese sauce boil.

8. 8

   In the emptied pasta pot, melt the remaining 30 g butter over low heat. Stir in the hot sauce and warm for 30 seconds. Turn off the heat and briefly turn each cooked cutlet in the buffalo sauce using clean tongs.

9. 9

   Divide the Alfredo pasta among four plates and top each with a buffalo chicken cutlet. Spoon any buffalo sauce remaining in the pot over the chicken, scatter over the remaining 4 g parsley and serve immediately.