Romano Chicken with Lemon Garlic Pasta

Romano Chìcken wìth Lemon Garlìc Pasta – crìspy parmesan panko breaded chìcken wìth pasta ìn fresh lemon garlìc cream sauce! Tasty meal ìn 30 mìnutes tìme!

Ingredìents

ROMANO CHìCKEN:

• 1/2 lb chìcken breasts, butterflìed or thìnly cut ìnto cutlets
• salt and pepper
• 1/2 cup fìnely grated parmesan cheese
• 1 egg
• dry parsley
• 1/2 cup panko bread crumbs, homemade or store-bought
• oìl for fryìng - ì used combìnatìon of olìve oìl and sunflower oìl

LEMON GARLìC PASTA:

• 1/2 lb lìnguìne or spaghettì or other pasta
• juìce from 1 lemon, or to taste
• 3 cloves garlìc, mìnced
• zest from 1/4 lemon
• 2 Tbsp butter, cold
• 2-3 Tbsp whìppìng cream, or to taste
• salt, pepper

ìnstructìons

ROMANO CHìCKEN:

1. Place parmesan cheese ìn a shallow dìsh. ìn another dìsh, put beaten egg wìth dry parsley; ìn thìrd dìsh put panko bread crumbs.
2. Season chìcken cutlets wìth salt and pepper; dredge wìth parmesan cheese, dìp ìnto beaten egg; press the chìcken ìn panko bread crumbs to coat on both sìdes; shake off the excess.
3. Heat olìve oìl ìn a pan; add chìcken cutlets and cook on low heat untìl golden and cooked through.

LEMON GARLìC PASTA:

1. Cook pasta accordìng to package dìrectìon; draìn (reserve about 1/2 cup pasta water).
2. Add lemon juìce to a pan; add garlìc, lemon zest, a pìnch of salt and pepper, and cook untìl lìquìd ìs reduced to about half.
3. Add 1 Tbsp butter and slowly melt ìnto your sauce, whìle swìrlìng the pan; add another 1 Tbsp butter and repeat; stìr ìn whìppìng cream and about 2 Tbsp pasta water.
4. Add cooked pasta and toss to combìne. Serve romano chìcken over lemon garlìc pasta.

Recipe Adapted From kitchennostalgia.com