Chicken Parmesan with fettuccini alfredo and roasted artichokes!! Chicken Parm…

Chicken Parmesan with fettuccini alfredo and roasted artichokes!!

Chicken Parmesan and Alfredo recipe were heavily influenced from The Food Lab by kenjilopezalt

Chicken parmesan: gently pounded chicken to be even thickeness. Used 3 plates for seasoned flour (thyme, basil, salt, pepper, garlic powder, and oregano), seasoned parmesan bread crumbs, and two whisked eggs. Evenly coat while shaking off the excess in this order: flour, egg wash, bread crumbs. Cook in a cast iron skillet that has oil at 350F (I just stuck my meat thermometer in it) enough to cover half. About 3 minutes each side, judge on color not temp since we still bake it later. I let mine cool on the wire rack before assembling in the cooking dish marinara first, meat, more marinara, mozzarella, and baking 20 more min.

Alfredo: mix 1 cup pecorino romano with 0.5 tsp cornstarch, 4 tbsp butter, 0.5 cups heavy cream, and black pepper. Cool pasta until al dente. Transfer 1 cup pasta water with the pasta to a pan. Add the cheese mixture and stir over medium heat until it thickens. Adding water if it gets too thick. I also added 1tsp red pepper flakes and 2 minced garlic cloves.

Artichokes were from Revolutionary Recipes by cooksillustrated

Arichokes: Cleaned up, soaked in lemon water and roasted in olive oil with garlic, salt, and pepper that’s been brushed in every crevice

Seriously in love with everything here. I loaded up our plates, but we could barely finish 1/3. So happy for the leftovers! These are books I checked out of the library that are now on my at home wish list.