With its rich flavors and aromas of strawberries, rhubarb, and dried herbs, the 2017 Carr Sangiovese is a perfect pairing for this Italian style meal. The wine is medium bodied and soft on the palate, with balanced acidity and ripe tannins.
Chicken Milanese with Fettuccine Alfredo
Paired with Carr Sangiovese
Pasta & Sauce
- 1/2 pound dried fettuccine pasta
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt to taste
- 1 tablespoon freshly ground black pepper
- 2 teaspoons finely grated fresh lemon zest
- 1 cup finely grated parmigiano-reggiano cheese
- 2 tablespoons chopped fresh flat-leaf parsley or 1/2 teaspoon dried parsley
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup italian style breadcrumbs
- 1 lemon cut into wedges
- 2 egg whites
- Salt to taste
- Freshly ground black pepper to taste
- Garlic salt to taste
Directions for the Milanese:
- Place each chicken breast between 2 sheets of waxed paper and use the smooth side of a mallet to pound them until they’re very thin, about 1/2 inch thick.
- In one dish prepare the egg whites. Place the breadcrumbs in another dish and mix in a dash of salt, pepper and garlic salt to taste.
- Add salt and pepper to both sides of the chicken and then dip each side of the chicken in the egg whites and then coat both sides with breadcrumbs. Lay each piece on a plate until you’re ready to cook them.
- Add olive oil to the frying pan and heat over medium heat.
- Add the breaded chicken to the frying pan and cook, flipping once. Squeeze a little lemon and then cook until the breading is golden and crispy and the chicken is fully cooked, 4-5 minutes per side.
- To serve, place 1 piece of cooked chicken to plate and serve with the fettuccine alfredo. Serve with a lemon wedge on the side.
Directions for the Pasta:
- Bring a large pot of water to a boil and add a pinch of salt. Add the fettuccine pasta, and cook until al dente about 12-13 minutes. Reserve 1/2 cup of the pasta cooking water, and set aside. Drain the pasta.
- Pour the heavy cream into a large sauce pan. Bring the cream to a simmer, and cook it until slightly reduced, about 4 minutes, stirring frequently. Add the butter, and stir it until it has melted. Season the sauce with the freshly ground black pepper and salt. Add the lemon zest and 3/4 cup of the Parmesan, and stir it until the sauce is smooth. Toss the drained pasta into the sauce and stir for 2 minutes. Add a spoonful of the reserved pasta water as needed to get the desired sauce consistency.
- Place the pasta on a plate with the chicken milanese and sprinkle pasta with remaining parmigiano-reggiano and parsley.