Chicken Parmesan with White Shallot Sauce

Love Chicken Parmesan but could give or take the red sauce? Here is your new best friend!
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  • 2 chicken breasts
  • 1 cup bread crumbs
  • 3/4 cup shredded Parmesan
  • 1 egg
  • Box of angle hair pasta
  • ½ pint of whipping cream
  • 1 large shallot
  • 2-3 garlic cloves
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • Salt and Pepper to taste


Mince garlic and shallots. In a sauce pan, on medium high heat, melt tablespoon of butter and toss in garlic and shallots, cooking until garlic is translucent (about 2 minutes). Add ½ pint of whipping cream and salt and pepper to taste. Don’t turn heat any higher b/c you don’t want the cream to burn. Don’t scrape the bottom of your pan, you don’t want to risk and burned bits discoloring your sauce. Put on low heat and stir occasionally until sauce thickens.

In a pot, heat water to boil adding salt to taste. Cook pasta according to box directions. Drain and set aside. Trim excess fat and skin off chicken and season slightly. Set aside. Crack the egg into a bowl and beat until mixed. Put the bread crumbs and 1/2 cup cheese on a plate and spread around. Take one chicken breast and place in egg wash until covered. Take the chicken out of the egg wash and put it on the plate and cover with the breadcrumbs, making sure all chicken is covered. Do the same with the other chicken breast. THROW AWAY USED BREADCRUMBS!!!!!

Heat olive oil in a large frying pan, when oil just starts to smoke, carefully place crumbed up chicken breast into oil. WATCH OUT FOR SPLASHES! Chicken will cook in 8-10 minutes depending on breast size J. Turn breast after the halfway mark. Once chicken is done take out of pan and place on paper towels to catch excess oil.

Put pasta on a plate and cover with sauce. Place chicken on top, sprinkle with remaining cheese and enjoy!