ROMANO CHICKEN WITH LEMON GARLIC PASTA

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ROMANO CHICKEN WITH LEMON GARLIC PASTA :

Ingredients
ROMANO CHICKEN:

1. 1/2 lb chicken breasts, butterflied or thinly cut into cutlets
2. salt and pepper
3. 1/2 cup finely grated parmesan cheese
4. 1 egg
5. dry parsley
6. 1/2 cup panko bread crumbs, homemade or store-bought
7. oil for frying - I used combination of olive oil and sunflower oil

LEMON GARLIC PASTA:

1. 1/2 lb linguine or spaghetti or other pasta
2. juice from 1 lemon, or to taste
3. 3 cloves garlic, minced
4. zest from 1/4 lemon
5. 2 Tbsp butter, cold
6. 2-3 Tbsp whipping cream, or to taste
7. salt, pepper

Instructions
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 1/2 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.

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