Fettuccine Alfredo with Chicken Schnitzel

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Category: ,
Difficulty: Intermediate
Servings: 4
Description

A restaurant-style comfort meal featuring creamy, cheesy white sauce fettuccine pasta served alongside crispy, golden-brown, and tender buttermilk-marinated chicken schnitzel.

Ingredients
    For the Fettuccine Alfredo:
  • 8 oz Fettuccine pasta (approx. 225g)
  • Water and salt for boiling
  • 3 tbsp butter
  • 2 tbsp all-purpose flour (maida)
  • 1 1/4 cups milk (lukewarm)
  • 1 chicken stock cube
  • Salt, black pepper powder, and chilli flakes (to taste)
  • 1/2 cup mozzarella cheese (shredded or chopped)
    • For the Chicken Schnitzel:
  • 700 g chicken thin fillets (breast or thigh, pounded flat)
  • 1 cup buttermilk (milk mixed with 1 tbsp vinegar/lemon juice)
  • Salt and pepper (for schnitzel marinade)
  • 1 cup breadcrumbs
  • 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp chilli flakes (for seasoning breadcrumbs)
  • 2 eggs (beaten)
  • Cooking oil for shallow/deep frying
Instructions
  1. 1
    Marinate Chicken Schnitzel: Season the pounded thin chicken fillets with salt and black pepper, submerge in buttermilk, and marinate for at least 2 hours.
  2. 2
    Boil Pasta: Boil water in a large pot, add generous salt, and cook the fettuccine pasta according to package directions until al dente. Drain and rinse briefly with cool water to stop cooking.
  3. 3
    Make White Sauce (Béchamel): Melt 3 tbsp of butter in a pan on medium-low heat, add 2 tbsp all-purpose flour, and sauté until aromatic. Turn off the heat temporarily, gradually whisk in lukewarm milk to avoid lumps, then turn the heat back on and stir continuously until smooth.
  4. 4
    Season Sauce & Add Pasta: Stir in salt, black pepper, chilli flakes, and 1 chicken stock cube until the sauce is creamy and bubbling. Toss in the cooked fettuccine pasta, fold well, add the mozzarella cheese, and let it melt into the pasta. Remove from heat.
  5. 5
    Coat & Fry Schnitzel: Season the breadcrumbs with salt, pepper, and chilli flakes. Take each marinated chicken fillet, dip it into the beaten eggs, then coat thoroughly in the seasoned breadcrumbs.
  6. 6
    Fry: Heat oil in a frying pan over medium-high heat. Fry the chicken schnitzel fillets for about 3 minutes on each side until golden brown, crispy, and cooked through. Drain on paper towels.
  7. 7
    Serve: Plate the creamy Fettuccine Alfredo and top/serve alongside the crispy chicken schnitzel!
Note

Pound the chicken fillets thin so they cook quickly and remain juicy on the inside while achieving an ultra-crispy breadcrumb crust outside.

Add lukewarm milk gradually to the butter-flour roux off the heat to ensure a completely smooth, lump-free white sauce.

Keywords: fettuccine alfredo with chicken schnitzel, chicken schnitzel recipe, white sauce pasta, creamy fettuccine, german schnitzel pasta, cooked by sabeen
Read it online: https://cookedbysabeen.com/recipe/fettuccine-alfredo-with-chicken-schnitzel/

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