Brown Butter Sage Pasta
Angel hair pasta in nutty brown butter sage sauce topped with crispy chicken cutlet and fried sage.
Servings 1
Calories 680kcal
Ingredients
- 12 oz angel hair pasta
- 6 tbsp grass fed unsalted butter
- 5-8 fresh sage leaves
- 1 large chicken breasts (cut into cutlets)
- 1/2 cup unbleached all purpose flour
- 1 large pasture raised egg
- 2 tbsp whole milk
- 1 cup Italian breadcrumbs
- 1 tbsp oregano (for flour and breadcrumbs)
- 2 tsp celtic salt (for seasoning)
- 2 tbsp garlic powder
- 2 tbsp fresh ground black pepper
- 1 tbsp avocado oil (for frying)
- 1/2 cup grated parmesan
- 1 cup reserved pasta water
Instructions
- Boil angel hair pasta in salted water until al dente. Reserve 1 cup pasta water, drain.
- Season flour with oregano, salt, garlic powder, pepper. Beat egg with milk. Season breadcrumbs with oregano, garlic powder, salt, pepper.
- Dredge chicken in flour, egg wash, then breadcrumbs. Fry in avocado oil over medium-low heat, 4 minutes per side. Set aside.
- In skillet, brown butter with sage leaves and whole garlic cloves. Remove sage and garlic once browned.
- Mince garlic, return to butter. Add parmesan and pasta water as needed to make sauce.
- Toss pasta in sauce. Season with salt and black pepper.
- Plate pasta, top with crispy chicken, fried sage, extra parmesan, and fresh cracked pepper.
Notes
- Fry chicken on medium-low heat to keep the crust golden. Watch the butter carefully to prevent burning.Â
- Remove sage from butter early if it fries before butter is completely browned.Â
- Always use organic ingredients if accessible.Â
Nutrition
Serving: 2g | Calories: 680kcal | Carbohydrates: 68g | Protein: 32g | Fat: 25g