Fried Chicken Cutlet "Tacos" with Creamy Pasta Filling

Ingredients:

For the Chicken Cutlets:
- 2 large chicken breasts, butterflied and pounded thin
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (Panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- Oil for frying
For the Creamy Pasta:
- 8 oz fettuccine or linguine
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: chopped parsley for garnish

Instructions:

Prepare the Chicken Cutlets:
- Season the pounded chicken cutlets with salt and pepper.
- Place the flour in one shallow dish, the beaten eggs in another, and a mixture of breadcrumbs and Parmesan cheese in a third.
- Dredge each chicken cutlet in flour, shaking off the excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.
- Heat oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
Prepare the Creamy Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring frequently.
- Add the grated Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat evenly.
Assemble the “Tacos”:
- Fold each fried chicken cutlet gently to form a “taco shell.”
- Fill each chicken cutlet “taco” with a generous portion of the creamy pasta.
Serve:
- Garnish with chopped parsley if desired. Serve immediately while the chicken is crispy and the pasta is hot.