- Preheat the oven to 200°F, if desired (see step 5).
- To make the chicken: Lay a chicken breast on a work surface between two layers of plastic wrap or place it in a sturdy zip-top plastic bag. Gently pound it with a meat tenderizer until it is evenly 1/4 to 1/2 inch thick. Repeat with the remaining breasts. If desired, cut the larger breasts crosswise in half so they’re easier to handle. Lightly season them on both sides with salt and pepper.
- In a large, shallow dish, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another large, shallow dish, beat the eggs. In a third large, shallow dish, whisk together the panko and Parmesan.
- Working with one piece at a time, dredge the chicken in the flour, shaking to remove any excess. Coat the chicken on both sides with the egg. Let the excess run off and then dredge both sides in the panko/Parmesan mixture. Place the chicken on a large baking sheet or platter and continue with the remaining chicken.
- Line 1 or 2 large platters or baking sheets with paper towels. In a large skillet, heat 1/4 cup of the olive oil and 2 tablespoons of the butter over medium heat until the oil is shimmery and the butter is melted. Place as many pieces of chicken in the pan as can fit without crowding (you may be able to fit only two pieces, which is fine). Fry until golden brown on both sides, about 3 minutes per side. Transfer the chicken to the paper towels. Continue with the remaining chicken, adding more oil and butter as necessary so that there’s plenty in the pan for each batch. (If desired, you can place the chicken in the oven while you finish the dish and wipe out the skillet to use for the Alfredo sauce.)
- Meanwhile, make the fettuccine Alfredo: Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente according to the package directions. Drain thoroughly.
- In a large skillet, melt the butter over low heat. Add the garlic and sauté until aromatic and softened, about 2 minutes. Whisk in the cream and cook over low heat, whisking often, until bubbling and slightly thickened, about 6 minutes. Whisk in the Parmesan and white pepper (if using) until melted and well combined. Add the drained pasta to the skillet and use tongs to gently toss until the strands are well coated in the sauce.
- Serve the fettuccine alongside the chicken. Garnish with lemon wedges and parsley.
- The chicken’s crust will be crispest soon after frying, but leftovers are still tasty and can be stored in a covered container in the refrigerator for up to 3 days.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.