Tiffany Recipe
Egg Dipped Cutlet with Artichoke Hearts in a Creamy Sherry Wine Sauce Tossed with Pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken Cutlets
Pound the chicken breasts to an even thickness. Season with salt and black pepper.
- 3
Bread the Chicken
Dip each chicken breast in beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Cook the breaded chicken cutlets for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
- 5
Make the Sauce
In the same skillet, add minced garlic and sauté for 1 minute. Pour in sherry wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet. Add heavy cream and drained artichoke hearts, stirring to combine. Let simmer for 3-5 minutes until the sauce thickens slightly.
- 6
Combine and Serve
Add the cooked pasta to the sauce, tossing to coat. Slice the chicken cutlets and place them on top. Garnish with chopped parsley before serving.