- ½ lb chicken breasts (butterflied or thinly cut into cutlets)
- salt and pepper
- ½ cup finely grated parmesan cheese
- 1 egg
- dry parsley
- ½ cup panko bread crumbs (homemade or store-bought)
- oil for frying (I used combination of olive oil and sunflower oil)s
- ½ lb linguine or spaghetti or other pasta
- juice from 1 lemon, or to taste
- 3 garlic cloves, minced
- zest from ¼ lemon
- 2 Tbsp butter, cold
- 2-3 Tbsp whipping cream, or to taste
- salt, pepper
- 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.
- Cook pasta according to package direction; drain (reserve about ½ 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.
Source: Kitchen Nostalgia
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