Romano Chicken with Lemon Garlic Pasta
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
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with 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.