Description
A flavorful weeknight meal featuring crispy Romano chicken served over zesty lemon garlic pasta.
Ingredients
- 1/2 lb chicken breasts (butterflied or thinly cut into cutlets)
- Salt and pepper (to taste)
- 1/2 cup finely grated Parmesan cheese or Romano cheese
- 1 egg (beaten)
- Dry parsley (to taste)
- 1/2 cup panko bread crumbs (homemade or store-bought)
- Oil for frying (combination of olive oil and sunflower oil)
- 1/2 lb linguine or spaghetti (or other pasta)
- Juice from 1 lemon (or to taste)
- 3 cloves garlic (minced)
- Zest from 1/4 lemon
- 2 Tbsp butter (cold)
- 2-3 Tbsp whipping cream (or to taste)
Instructions
- Season the chicken cutlets with salt and pepper.
- Dredge the seasoned cutlets in the Parmesan cheese until fully coated.
- Dip each cutlet into the beaten egg mixed with dry parsley.
- Press the chicken into the panko bread crumbs to coat both sides, shaking off any excess.
- Heat the olive and sunflower oil in a pan on low heat.
- Add the chicken cutlets to the pan and cook until golden and cooked through, about 4-5 minutes on each side.
- Meanwhile, cook the pasta according to package directions and reserve about 1/2 cup of pasta water when draining.
- In another pan, add the lemon juice, garlic, lemon zest, salt, and pepper. Cook until the liquid is reduced by half.
- Add 1 Tbsp of cold butter at a time to the sauce, swirling the pan until melted.
- Stir in the whipping cream and reserved pasta water, adjusting to your taste.
- Toss the cooked pasta with the sauce.
- Serve Romano chicken over the lemon garlic pasta, and enjoy!
Notes
For best results, ensure chicken is properly seasoned and cooked on low heat to retain crispiness.
