Tiffany Recipe
Recipe information
Make Tiffany in just 30m. Egg Dipped Cutlet with Artichoke Hearts in a Creamy Sherry Wine Sauce Tossed with Pasta
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Ingredients
Main Ingredients
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.
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