Tony’s Take on Chicken Bellagio at The Cheesecake Factory

Ingredients

• 2 large chicken breasts, boneless and skinless
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups seasoned breadcrumbs
• Vegetable oil, for frying
• 1 lb spaghetti or angel hair pasta
• 1/2 cup basil pesto (homemade or high-quality jarred)
• 2 cups heavy cream
• 1 cup grated Parmesan cheese (plus extra shavings for garnish)
• 3 cloves garlic, minced
• 1 tbsp butter
• 3 oz prosciutto, thinly sliced
• 2 cups fresh baby arugula
• 1 tbsp olive oil
• 1/2 lemon, juiced
• Salt and black pepper, to taste
• Garlic Sauté Finishing Salt (for finishing)

Instructions

1. First, handle the chicken. Slice the breasts in half horizontally to make four cutlets. Place them between plastic wrap and pound them thin, about 1/4 inch thick. Season both sides with salt and pepper.
2. Set up a standard breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs. Dredge the chicken in flour, dip in egg, then press firmly into the breadcrumbs to coat. Shake off the excess.
3. Get a large skillet hot with about 1/4 inch of vegetable oil over medium-high heat. Fry the chicken cutlets until golden brown and crispy, about 3-4 minutes per side. Transfer to a wire rack to keep them crisp.
4. While the chicken fries, boil a large pot of salted water. Cook the pasta to al dente according to the package. Reserve 1/2 cup of pasta water, then drain.
5. For the sauce, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Let it reduce slightly, then whisk in the grated Parmesan cheese until smooth. Season with black pepper.
6. In a large bowl, toss the hot drained pasta with the basil pesto. Add a splash of pasta water if it needs loosening.
7. In a separate small bowl, dress the arugula with the olive oil and fresh lemon juice. Toss lightly.
8. To assemble, plate the basil pasta first. Ladle a generous amount of parmesan cream sauce over the pasta. Place two crispy chicken cutlets on top. Drape the prosciutto slices over the hot chicken so the fat just starts to melt.
9. Top the whole thing with the dressed arugula salad and shaved Parmesan. Finish with a sprinkle of Garlic Sauté Finishing Salt for that final punch. DUNZO!