Chicken Parmigiana-Style Tenders with Crispy Cheese Crust and Garlic Butter Pan Sauce
Expert-level Italian-American chicken tenders with crispy cheese crust
Tender pan-seared chicken tenders with a golden crispy cheese crust, finished in a fragrant garlic butter pan sauce and paired with creamy garlic pea penne.
Equipment
Ingredients
Chicken Tenders
chicken tenders (raw)
450 g
all-purpose flour
60 g
eggs (beaten)
2 pcs
Cheese Crust
cheddar cheese (shredded)
80 g
shredded hard cheese (shredded)
40 g
Garlic Butter Pan Sauce
butter
30 g
garlic (minced)
3 cloves
Creamy Penne Side
penne pasta (dry)
200 g
heavy cream
120 ml
frozen peas (frozen)
100 g
Instructions
Prepare chicken tenders
Pat chicken tenders dry and season with salt and pepper if desired.
Bread the chicken
Dredge each tender in flour, then dip in beaten eggs.
Pan-sear the chicken
Heat oil in a pan and sear chicken tenders until golden on both sides.
Add cheese crust
Top each seared tender with a mix of shredded cheddar and hard cheese.
Make garlic butter pan sauce
In the same pan, melt butter and sauté minced garlic until fragrant, then spoon sauce over tenders.
Cook penne pasta
Boil penne in salted water until al dente, then drain.
Make creamy garlic pea sauce
In a pan, heat cream with garlic and add peas. Toss drained pasta in the sauce.
Serve
Plate the chicken tenders with pan sauce and serve alongside the creamy penne.
Storage
Reheat chicken and pasta separately to maintain texture. Sauce may separate when frozen.
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