For an extra crispy crust, consider double-dredging the chicken. Freshly grated Asiago cheese is highly recommended for the best flavor and melting. Adjust the amount of pasta water to achieve your preferred sauce consistency. A sprinkle of red pepper flakes adds a subtle kick to the dish.
Copycat Chicken Fritta
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS9
Indulge in the comforting flavors of homemade Chicken Fritta! Crispy, golden chicken cutlets adorned with a delicate Asiago crust, gracefully draped over a bed of perfectly cooked fettuccine, all bathed in a velvety, decadent Asiago cheese sauce. A restaurant favorite, now achievable in your own kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate108 g
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Cholesterol251 mg
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Fiber5 g
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Protein67 g
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Saturated Fat36 g
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Sodium2028 mg
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Sugar11 g
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Fat71 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to a low warming temperature: 200 degrees F (95 degrees C). Prepare a baking sheet with a wire rack and paper towels. (5 minutes)
02
Step
10 mins
Cook fettuccine: Bring a large pot of lightly salted water to a vigorous boil. Add fettuccine and cook until al dente, about 8 minutes. Reserve 1 1/2 cups of pasta water before draining. (10 minutes)
03
Step
15 mins
Prepare chicken: In a shallow dish, combine breadcrumbs, flour, and 1/2 cup of the grated Asiago cheese. In a separate dish, pour the milk. Season chicken cutlets with 1 teaspoon of salt and 1/4 teaspoon of pepper. Dredge each cutlet in the breadcrumb mixture, then dip in milk, and coat again in breadcrumbs, pressing to ensure adherence. (15 minutes)
04
Step
10 mins
Fry chicken: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F (175 degrees C). Carefully place the breaded chicken in the hot oil and pan-fry for 2-3 minutes per side, until golden brown and cooked through. Transfer to the prepared wire rack to drain excess oil. (10 minutes)
05
Step
2 mins
Keep warm: Place the baking sheet with the fried chicken in the preheated oven to keep warm while you prepare the sauce. (2 minutes)
06
Step
8 mins
Make sauce: In the same pot used for pasta, melt butter over medium heat. Add minced garlic and cook until fragrant, about 2 minutes. Stir in heavy cream and bring to a simmer, about 2 minutes. Whisk in the remaining 2 cups of grated Asiago cheese, stirring constantly until the sauce thickens, about 1-2 minutes. (8 minutes)
07
Step
5 mins
Combine and serve: Add the cooked pasta to the cheese sauce along with the remaining 2 teaspoons of salt and 1/4 teaspoon of pepper. Toss to coat, adding reserved pasta water as needed to achieve desired sauce consistency. Slice the chicken and arrange over the pasta. Garnish with fresh parsley and serve immediately. (5 minutes)
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Cicero Rau
Jun 30, 2025This recipe is amazing! My family loved it, and it tasted just like the restaurant version.
Flo Hackett
Jun 23, 2025The Asiago cheese sauce is so creamy and delicious. I'll definitely be making this again!
Sofia Prohaska
Jun 23, 2025I added a pinch of nutmeg to the cheese sauce for a little something extra. It was delicious!
Bart Corwin
Jun 22, 2025The chicken was perfectly crispy and flavorful. Thanks for sharing this recipe!