You can certainly prepare the Alfredo sauce and fry the chicken cutlets at the same time but if not, preheat your oven to 200 F and place the chicken in the oven so it remains warm.
If using thinly sliced chicken cutlets, season on both sides lightly with Kosher salt. Don’t season too generously otherwise they can turn out salty.
Add about 1/4 cup of pasta water to the Alfredo sauce to thin it out. It also makes it extra saucy and creamy.
Because I used thinly sliced chicken cutlets, they cooked for 2-3 minutes on each side. If you plan on using thick chicken cutlets, cook for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
NUTRITION
Calories: 960kcal | Carbohydrates: 81g | Protein: 55g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 323mg | Sodium: 611mg | Potassium: 927mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1560IU | Vitamin C: 3mg | Calcium: 295mg | Iron: 4mg
ADVERTISEMENT
