Better Than Olive Garden Chicken Alfredo

Ziprecuiter, the smartest way to hire. Try it for free at https://www.ziprecruiter.com/matty?utm_source=youtube.acq%7Cdglem%7Ccmp-youtube%7Cadg-yt_matty%7Ccr-description_link OLIVE GARDEN IS ON TO SOMETHING AND FLORIDA IS ON SOMETHING SO I COMBINED TWO MAGICAL THINGS FOR THIS CHICKEN CUTLET BROCCOLI ALFREDO! FEED THE FLORIDA GATORS THIS IS CUISINE THIS IS TUSCANY TRAINED PASTA MAKERS THIS IS COOKIN’ SOMETHIN’! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: For the sauce and pasta: 1 tbsp Olive oil ½ white onion (diced) 3 garlic cloves (sliced) 1 cup chicken stock 2 cups heavy cream 1 head of broccoli (cut into small florets) 2 cups parmesan cheese (grated) ½ whole nutmeg (for grating) 300g Linguine pasta Salt (for pasta water and seasoning) For the chicken cutlets: 2 Boneless skinless chicken breasts 100g All-purpose flour 1 tsp Salt 1 tsp Black pepper 1 tsp Garlic powder 1 tsp Italian seasoning 4 large eggs (beaten) 120g Plain breadcrumbs 4 cups Olive oil Ziploc bag (for flattening, not edible) Olive Garden salad 1 heads iceberg lettuce ½ Red onion, thinly sliced 2 medium tomatoes, wedged 1 Small size Carrot, julienned ½ Pitted black olives 4-6 pieces Pepperoncini 4 sticks Olive Garden bread (or similar, for croutons) 1 tblsp Olive oil (for toasting croutons) ½ Matty Matheson Company Italian dressing (or substitute with Italian dressing of your choice) Texas toast 4 slices Thick-cut Texas toast bread 3 tbsp Butter 1 garlic clove (for rubbing) COOKING METHOD: Chicken and Alfredo sauce 1. In a pan with some olive oil, add diced half a white onion and sliced 3 cloves of garlic. Cook until translucent. 2. Butterfly boneless chicken breasts in half horizontally using a sharp knife. Use the palm of your hand to hold the chicken flat while slicing smoothly with the other hand in as few strokes as possible. Place the cutlets in a Ziploc bag and gently flatten them with a pasta roller until even. 3. Prepare a dredging station: set up three shallow bowls. From left to right — - First bowl: seasoned flour with salt, black pepper, garlic powder, and Italian seasoning. - Second bowl: beaten eggs. - Third bowl: plain breadcrumbs. 4. Back in the pan with the onion and garlic, deglaze with 1 cup of chicken stock. Let it simmer. 5. Bread the chicken cutlets one at a time: - Dredge in seasoned flour, coating both sides and shaking off excess. - Dip into the beaten eggs, allowing the excess to run off. - Press into the breadcrumbs, coating evenly. - Set the breaded cutlets aside on a plate. Repeat with remaining cutlets. 6. Prepare a large plate lined with paper towels near the stove. In a nonstick skillet over medium-high heat, add enough oil to coat the bottom. Heat until shimmering but not smoking. 7. Fry the breaded cutlets in batches to avoid crowding the pan. Gently lay each cutlet into the hot oil, laying it away from you toward the far side of the pan. 8. Cook until golden brown on both sides, about 3 minutes per side. Transfer to the paper towel-lined plate. Season finished cutlets with salt. 9. In your sauce pan, add 2 cups of cream and bring to a gentle simmer. Let simmer over low heat for 3–5 minutes, or until slightly thickened. 10 . Cut 1 head of broccoli into small florets and add to the sauce. Grate some Parmesan over the broccoli and take the pan off heat. 11. Cook linguine pasta in a pot of well-salted boiling water according to package directions. Once cooked, add the pasta to the broccoli Alfredo sauce. Grate more Parmesan over top and add a bit of freshly grated nutmeg (about half a nut). Olive Garden Salad 1. In a large bowl, toss together lettuce, sliced red onion, wedged tomatoes, julienned carrots, black olives, and pepperoncini. 2. Cut Olive Garden bread into bite-sized pieces, drizzle with olive oil, and bake at 375°F until golden and crispy. Let cool. 3. Add the croutons to the salad bowl along with Matty Matheson Company Italian dressing. Toss and serve. Garlic Texas Toast 1. Toast thick-cut Texas bread until golden. 2. Evenly spread butter over one side. 3. Rub a raw garlic clove over the buttered side while still warm