Name: Crispy chicken cutlets with garlic-cheese sauce and buttery pasta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 large chicken breasts; Salt, freshly ground pepper; All-purpose flour (for coating); 1 egg; Breadcrumbs; Oil for frying; 2 tablespoons butter; 2 cloves garlic, finely chopped; 1 tablespoon all-purpose flour; 250 ml milk (1 cup); 60–70 g finely grated hard cheese (e.g., Parmesan); Salt, pepper, chopped parsley; 250 g penne or other short pasta; 1 tablespoon butter; Salt

Pasta: Cook the pasta in salted boiling water according to the package instructions until al dente. Drain, toss with the butter and cover. The butter will be absorbed and the pasta will stay moist, not dry out.

Preparing the cutlets: Slice each chicken breast lengthwise into 2 thinner fillets. Season with salt and pepper and coat in sequence with flour, beaten egg and breadcrumbs. Press the breadcrumbs lightly so the crust will be evenly crispy.

Frying: Heat a higher layer of oil in a pan. Fry the cutlets 3–4 minutes on each side until golden. Set aside on a paper towel. Fry on medium to medium-high heat so the crust doesn't burn before the center is cooked.

Sauce: In a saucepan melt the butter, briefly sauté the garlic (30–40 seconds), add the flour and stir to make a light roux. While whisking constantly, pour in the milk, cook 2–3 minutes until thickened. Stir in the cheese, season with salt, pepper and parsley. If the sauce is too thick, thin it with a spoonful of milk.