Romano Chicken with Lemon Garlic Pasta
Description
The only complaint you'll get with this dish is that there might not be enough for seconds, so be sure that you have enough for seconds. It's remarkably easy and quick to prepare for busy moms and dads during those crazy weeknights. Everyone will love the
Ingredients
Romano Chicken:
1/2 lb. chicken breasts, butterflied or thinly cut into cutlets
salt and pepper, to taste
1/2 c. finely grated Pecorino Romano or Parmesan cheese
1 egg
dried parsley
1/2 c. panko breadcrumbs
oil, for frying
Lemon Garlic Pasta:
1/2 lb. linguine or spaghetti or favorite pasta
freshly squeezed juice from 1 lemon, or to taste
3 cloves garlic, minced
zest from 1/4 lemon
2 T. butter, cold
2-3 T. heavy whipping cream, or to taste
salt, pepper
Directions
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Romano Chicken:
Place Parmesan cheese in a shallow dish. In a second dish, put beaten egg with parsley; in a third dish, place breadcrumbs.
Season chicken with salt and pepper; dredge in cheese; dip into beaten egg; press chicken in breadcrumbs to coat on both sides; shake off excess.
Heat 1/2 inch of oil in a pan; add chicken cutlets; cook on low heat until golden and cooked through.
Lemon Garlic Pasta:
Cook pasta according to package directions; drain, reserving about 1/2 c. pasta water.
Add lemon juice to a pan; add garlic, lemon zest, and a pinch of salt and pepper; cook until liquid is reduced by half. Add 1 T. butter; slowly melt into sauce, while swirling the pan; add another 1 T. butter and repeat; stir in whipping cream and 2 T. pasta water. Add cooked pasta; toss to combine.
Serve chicken over lemon garlic pasta.
2 servings.