|2 servings||calories per servings 580||protein serving 45 g||carbs per serving 68 g||total fat per serving 11 g|
Who doesn’t love a parmigiana dish? Cynthia Graubart’s take, from her book “Chicken: A Savor the South Cookbook” (UNC Press, 2016), features breaded and pan-fried chicken breast topped with marinara sauce and Pecorino Romano cheese, served atop a pile of pasta. With a simple arugula salad on the side, it’s supreme comfort food that’s just a little bit elegant, too.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||68 g|
|Dietary Fiber||7 g|
Fill a saucepot half full with water. Place over high heat. This is your pasta cooking water.
MISE EN PLACE
Cut or tear arugula into bite-size pieces.
• Place a saucepan over medium heat. Add tomato sauce and marinara spice blend.
• When sauce boils, reduce heat to low. Simmer until needed.
While sauce heats:
• Line up 3 shallow bowls. In the first bowl, place Italian-seasoned flour.
• Into the second bowl, crack eggs. Add 1/4 cup water, and beat well.
•In the third bowl, spread panko.
• When water boils, add fettuccine. Cook, stirring occasionally, until tender but not mushy, 10-12 minutes.
• Drain fettuccine.
While pasta cooks:
• Dredge chicken in flour, turning to coat.
• Dip chicken in egg mixture.
• Press chicken in panko to coat all sides with crumbs.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 4-5 minutes.
• Flip, and cook without disturbing until browned on other side and opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
• Gently toss fettuccine with about half of sauce. Divide between 2 plates, leaving a space on the side for arugula.
• Top with chicken, and spoon remaining sauce over all.
• Sprinkle with cheese.
Divide arugula between plates.
• Drizzle each with 1/2 teaspoon olive oil. Season each with 1/8 tsp. PeachDish Salt. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...