½ pound long pasta (linguine, fettuccine and spaghetti all work!)
2 eggs, beaten
1 cup panko breadcrumbs
¼ cup chopped fresh parsley, plus extra for garnish
Pinch each of salt and pepper
½ pound boneless chicken tenders
4 tablespoons olive oil
½ pound shrimp, peeled and deveined
1 cup white wine
1 ½ cups heavy cream
½ cup grated parmesan
Cook pasta according to package directions in heavily salted water. Drain and set aside.
While the pasta is cooking, prepare the chicken and shrimp. Put the beaten eggs in a shallow pan (a pie pan works great for this) and mix up the breadcrumbs, parsley, salt and pepper in another. Dunk the chicken into the eggs and then the breadcrumb mixture, coating completely.
Put 3 tablespoons of the oil into a large deep skillet over medium high heat. Cook the chicken until done, about 3-4 minutes per side. Scoop them out and cover with foil to keep warm.
Add the rest of the oil to the pan and cook the shrimp until done, about 2-3 minutes.Scoop out and add to the plate with the chicken.
Pour the wine into the skillet and simmer for two minutes. Add the cream and simmer for another 2-3 minutes. Stir in the cheese along with a pinch of pepper.
Return the chicken and shrimp to the pan, and if there are any juices in the plate, pour them in too! Turn the chicken and shrimp around with tongs until coated.
Now add the cooked pasta to the skillet and gently mix everything with tongs.
Divide among warmed plates, grind on a little more pepper, scatter some parsley on top and serve!