Categories: Pasta

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

Directions

1. ROMANO CHICKEN:
2. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
3. 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.
4. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
5. LEMON GARLIC PASTA:
6. Cook pasta according to package direction; drain (reserve about 1/2 cup pasta water).
7. 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.
8. 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.
9. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

Email to a friend | Print this recipe | Back