Description
Dive into a luxurious dish with the Beef Pares Recipe - crispy chicken served on basil pasta and cloaked in a creamy Parmesan sauce, crowned with prosciutto and arugula for a burst of fresh flavor.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Oil, for frying
For the Parmesan Cream Sauce:
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Pinch of nutmeg
For the Pasta:
- 1 lb spaghetti or fettuccine
- 1/2 cup fresh basil, finely chopped
- 2 tbsp olive oil
For the Arugula Salad:
- 2 cups fresh arugula
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt and pepper, to taste
- 4 slices prosciutto
Instructions
- Chicken: Begin by seasoning the chicken breasts with salt and pepper. Dredge in flour, dip into beaten eggs, and coat with breadcrumbs. In a skillet, heat oil over medium-high and cook chicken until golden and cooked through, about 4-5 minutes each side. Set aside.
- Parmesan Cream Sauce: In a saucepan over medium heat, warm the heavy cream. Stir in the Parmesan cheese until melted and sauce is smooth. Season with salt, pepper, and a pinch of nutmeg. Keep warm.
- Pasta: Cook pasta as per package directions. Drain and toss with basil and olive oil.
- Arugula Salad: Combine arugula with olive oil, lemon juice, salt, and pepper. Toss to coat.
- Assembly: Place a portion of pasta on each plate. Top with a chicken cutlet. Drizzle with the Parmesan cream sauce. Garnish with a slice of prosciutto and a handful of arugula salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 1050
- Sugar: 5g
- Sodium: 950mg
- Fat: 58g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 250mg