ROMANO CHICKEN WITH LEMON GARLIC PASTA RECIPE - (4.1/5)

ROMANO CHICKEN WITH LEMON GARLIC PASTA Recipe - (4.1/5) image

Provided by Lee

Number Of Ingredients 16

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)s
LEMON GARLIC PASTA:
1/2 lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from 1/4 lemon
2 Tbsp butter, cold
2-3 Tbsp whipping cream, or to taste
salt, pepper

Steps:

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 ½ 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