1/13/05 - Parmesan Crusted Chicken Cutlets With Fettuccini in Mushroom Sherry Cream Sauce



  • Four 6 to 7 oz. Chicken cutlets (pressed thin)
  • Fettuccini pasta noodles (or preferred pasta)
  • 1 ½ cup sliced mushrooms (button, baby portabellas)
  • 2 oz. Cream sherry
  • 1 cup heavy cream
  • olive oil
  • 1 cup shredded Parmesan cheese
  • 2 eggs beaten
  • four for dredging (approximately 1 cup)
  • 1 cup cracker crumbs


    Prepare pasta according to package directions.

    Sauté mushrooms in 2 tablespoons of olive oil for 5 to 6 minutes.

    Add sherry to mushrooms.

    Reduce 1 to 2 minutes.

    Add cream and bring to a boil stirring constantly.

    When desired thickness is achieved, remove from heat, add pasta and toss to coat.

    Dredge chicken in seasoned flour (salt & pepper) then beaten egg, then cracker crumbs combined with ¾ cup of Parmesan all on one side only.

    Place crusted side down in non-stick pan heated with 1 tablespoon of olive oil.

    Cook to a golden brown, turn and continue four to five minutes on each side. Serve on sauced past and garnish with Parmesan.

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