Chicken Cutlet Tacos

Chicken Cutlet Taco:

1. Add 1 cup flour, salt, pepper & garlic powder to one dish. 1 cup of breadcrumbs to another. And 2 scrambled eggs in a bowl.

2. Dunk 2 thin chicken breasts in flour, egg and then the breadcrumbs.

3. Fill a pan with olive oil (or a neutral veg oil). When heated, add your chicken and cook until crispy and brown on both sides.

4. Once the chicken is fully cooked, remove it and immediately use a paper towel to soak up any excess grease. Add it to a taco holder and push it down to form a taco shape.

Alfredo Sauce:

1. Melt 4 tbsp butter in another pan with 2 tbsp olive oil. Add 4 cloves minced garlic. Cook until fragrant

2. Season with salt, pepper, onion/ garlic powder and parsley. Add 1 1/4 cups heavy cream & lower the heat. add 1 1/4 cups of parmesan and mix.

3. Add cooked pasta to the sauce with a dash of pasta water. Add your crispy chicken on top & enjoy !

Vodka Sauce:

1. Then, add 3 tbsp butter & a dash of olive to a pan. Next, add 3 cloves minced garlic & cook until fragrant.

2. Add in 3 tbsp of tomato paste and mix. Let it all cook for a few minutes until the paste has darkened then add one shot of vodka.

3. Mix in 1 cup of heavy cream and whisk well. Bring your sauce to a simmer for 7-10 mins to cook off the alc.

4. Then, add 1/2 cup Parm cheese, your cooked pasta and a dash of pasta water. Season with salt, pepper, garlic/ onion powder parsley.

5. Cook it all together for a few mins.

Assembly:

1. Add your pasta to the middle of the chicken taco (while it’s still in the holder) and top with more parm.

2. Enjoy it while it’s hot!