50g butter
Salt & pepper
Fresh parsley (for decoration)
Preparation:
Prepare the crispy chicken: Season the chicken fillets with salt and pepper. Coat each fillet first in flour, then dip into the beaten eggs, and finally dredge in a mixture of breadcrumbs and grated Parmesan cheese.
Fry the chicken: Heat the oil in a frying pan and fry the chicken fillets until golden brown and crispy. Once done, drain them on paper towels to remove excess oil.
Prepare the Alfredo tagliatelle: Cook the tagliatelle in boiling salted water according to the package instructions. Drain the pasta and set it aside.
Make the Alfredo sauce: In a large frying pan, melt the butter, add the garlic, and cook for a few minutes until softened. Pour in the crème fraîche and add the Parmesan, stirring until the sauce is smooth and creamy. Season with salt and pepper.
Assemble the dish: Add the cooked tagliatelle to the sauce, tossing to coat well. Serve the creamy pasta on plates and top with the crispy chicken fillets. Garnish with fresh parsley for a touch of color and flavor.
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