Romano Chicken with Lemon Garlic Pasta
Recipes Chicken Italian Main Dish Pasta Quick and Easy
Description
If you are a busy mom or a working woman, you want a delicious dish that is easy to make and quick to get to the table. This one checks off all of those requirements.
Ingredients
1 lb. chicken breasts (butterflied or thinly cut into cutlets)
salt and pepper, to taste
1 c. finely grated Parmesan cheese
2 eggs, beaten
dry parsley, to taste
1 c. panko breadcrumbs
oil, for frying
Lemon Garlic Pasta:
1 lb. linguine or spaghetti or favorite pasta
juice from 2 lemons, or to taste
6 garlic cloves, minced
zest from 1/2 lemon
4 T. butter, cold
4-6 T. whipping cream, or to taste
pinch of salt and pepper, or to taste
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Place Parmesan cheese in a shallow dish. In a second dish, beat the eggs, then add dry parsley. In a third dish, place panko breadcrumbs.
Wash chicken and pat dry; season with salt and pepper; dredge chicken in Parmesan cheese; dip into beaten eggs; press chicken in panko breadcrumbs and coat on both sides; shake off excess. Let the coating dry about 5 minutes before proceeding.
(While coating is drying, or even before, start the water for the pasta.)
Heat olive oil in a skillet; add chicken cutlets; cook on low heat until golden and cooked through, about 4 minutes.
Lemon Garlic Pasta:
Cook pasta according to package directions, about 8-10 minutes; drain, reserving about 1 cup pasta water.
Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper; cook until liquid is reduced to about half.
Add 2 T. butter; slowly melt into the sauce, while swirling the pan; add another 2 T. butter and repeat; stir in whipping cream and about 2-4 T. pasta water.
Add cooked pasta; toss to combine.
Serve chicken over pasta while hot.
4 servings.