1
Pound out your chicken breast until thin.
2
Season your bread crumbs and dunk your chicken in flour, beaten egg, and then bread crumbs.
3
Fry in beef tallow until done then set aside.
4
Make your buffalo sauce by combining your buffalo sauce, butter, honey, and Dijon mustard on very low heat and stir until combined then cut the heat.
5
For your Alfredo sauce to a pan on low heat add your heavy cream, butter, parm, grated garlic, onion powder, lemon juice, feta, then mix well.
6
Turn off the heat and stir in your parsley.
7
Toss your cooked fettuccine in your Alfredo sauce and mix.
8
Top with your cutlets that have been tossed in buffalo sauce.
9
Serve with lemon and enjoy.