Instructions:
Pasta and Sauce
- Whisk heavy cream and garlic in a saucepan over medium-high heat until it begins to thicken.
- Lower heat to medium-low careful not to scorch.
- Add in Parmesan cheese and whisk till incorporated.
- Add in basil, lemon juice, and salt and pepper.
- Whisk thoroughly and reduce to low heat to keep warm. When ready to serve toss with
- Spaghettini that has been cooked at pkg directs.
Chicken
- You will need 3 bowls. In first bowl place flour. The second whisk the eggs and third combine bread crumbs and Parmesan cheese. Set aside.
- If chicken is frozen, allow thawing completely.
- Butterfly the cutlets, or cut them in half by cutting through the middle of the meat so you have 2 thinner pieces.
- Then place in a large sturdy zip-lock bag and with a meat mallet gently hammer chicken so that the piece is an even and thickness.
- About this time, begin to heat your oil in a large skillet over medium-medium/high heat.
- You will want to fill your skillet about 3/4 inch deep with oil. You will know when ready if you flick a few drops of water on the oil and it crackles.
- Take each piece of chicken and first coat them with flour, then dip in the egg, then last coat with bread crumb mixture. Do this to each piece.
- Then place 2-3 pieces of chicken at a time in the skillet. This will depend on how big your skillet is. Don’t overcrowd.
- Allow to cook a few minutes, sides will start to turn a golden brown. Then flip and cook the other side. When finished remove and place on paper towels to drain excess oil. Repeat with remaining pieces.
Assembly
- To assemble this dish in true Cheesecake Factory Style.
- Place a generous serving of pasta in the middle of the plate.
- Layer with two pieces of chicken side by side.
- Ribbon 1-2 pieces of Prosciutto over top of chicken.
- Then place a generous handful of arugula over the prosciutto.
- Drizzle a little EVOO over arugula followed by juice of a lemon half.
Oh, lovely lemons. Can’t get enough!
From: ohsodelicioso
