For the Chicken:

3 – 3 1/2 pounds boneless, skinless chicken breast halves

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups all-purpose flour

6 large eggs

1/4 cup whole milk

9 tablespoons extra virgin olive oil, divided

7 tablespoons cold butter, divided

2 tablespoons fresh garlic, finely minced

1/2 cup chicken stock

1 cup apple juice or white grape juice

1 cup low-sodium chicken stock

3 cups shredded mozzarella cheese

1/4 cup fresh parsley, chopped (for garnish)

1 lemon, cut into 8 wedges (for garnish)

For the Pasta:

1 pound pasta (your choice; vermicelli is recommended)

Cook Mode Prevent your screen from going dark

Prepare the Chicken: Season the chicken cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess flour.
Pan-Fry the Chicken: Heat 4 tablespoons olive oil and butter in a large frying pan over medium heat. Fry the chicken until lightly golden on both sides, about 2 minutes per side.
Add Apple Juice and Simmer: Pour in apple juice (or white grape juice) and cook for 2-3 minutes until most of the liquid evaporates.
Add Chicken Stock: Add chicken stock and cook for another 2-3 minutes, shaking the pan occasionally to loosen brown bits from the pan.
Assemble the Dish: Top each chicken cutlet with shredded mozzarella cheese.
Melt the Cheese: Lower heat to medium-low, cover the pan, and cook for 2 more minutes until the cheese melts and is bubbly.
Garnish and Serve: Garnish with fresh parsley and serve immediately with the sauce from the pan.

Different Cheese: If Fontina cheese isn’t available, try mozzarella, provolone, or Gruyère.

Add Veggies: Add sautéed mushrooms, spinach, or bell peppers for extra flavor and nutrition.

Gluten-Free Option: Use gluten-free flour or skip the flour entirely for a low-carb version.