Romano Chicken with Lemon Garlic Pasta – crispy parmesan chicken with pasta in fresh lemon garlic cream sauce! 30 minutes time!
Servings: 2
Ingredients
-
ROMANO CHICKEN:
-
1/2
lb
chicken breasts,
butterflied or thinly cut into cutlets
-
salt and pepper
-
1/2
cup
finely grated parmesan cheese
-
1
egg
-
dry parsley
-
1/2
cup
panko bread crumbs,
homemade or store-bought
-
oil for frying –
I used combination of olive oil and sunflower oil
-
LEMON GARLIC PASTA:
-
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
-
salt, pepper
Instructions
-
ROMANO CHICKEN:
-
Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
-
Season chicken cutlets with
salt and pepper; dredge with parmesan cheese, dip into beaten egg; press
the chicken in panko bread crumbs to coat on both sides; shake off the
excess.
-
Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
-
LEMON GARLIC PASTA:
-
Cook pasta according to package direction; drain (reserve about 1/2 cup pasta water).
-
Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
-
Add 1 Tbsp butter and slowly
melt into your sauce, while swirling the pan; add another 1 Tbsp butter
and repeat; stir in whipping cream and about 2 Tbsp pasta water.
-
Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.