Description
A comforting yet elegant dish featuring crisp Romano chicken cutlets over a silky lemon-garlic pasta.
Ingredients
- 1/2 lb (about 225 g) chicken breasts, butterflied or thinly cut into cutlets
- Salt and pepper
- 1/2 cup finely grated Parmesan cheese or Romano cheese
- 1 egg, beaten
- 1 tsp dry parsley (optional)
- 1/2 cup panko bread crumbs
- Oil for frying (mix of olive oil and neutral oil)
- 1/2 lb (about 225 g) linguine, spaghetti, or other pasta
- Juice from 1 lemon (about 2–3 Tbsp)
- 3 cloves garlic, minced
- Zest from 1/4 lemon
- 2 Tbsp cold butter (divided)
- 2–3 Tbsp whipping cream
- Reserved pasta water (about 1/2 cup)
Instructions
- Prepare the chicken stations: Put the grated cheese in a shallow dish. In a second dish, beat the egg with dry parsley. Put panko in a third shallow dish.
- Season the chicken: Season both sides of each cutlet with salt and pepper.
- Dredge the chicken: Press each cutlet into the cheese so it sticks. Dip the cheese-coated cutlet into the beaten egg. Press both sides into panko to coat. Shake off excess.
- Fry the chicken: Heat a skillet over medium-low to medium heat. Add a thin film of oil. Add cutlets to the pan. Cook gently until golden and cooked through, about 3–4 minutes per side. Transfer cooked cutlets to a plate and keep warm.
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain.
- Make the lemon-garlic sauce: In a skillet over medium heat, add the lemon juice, minced garlic, lemon zest, and a pinch of salt and pepper. Cook until the lemon juice reduces by about half. Add cold butter and swirl until melted. Stir in whipping cream and reserved pasta water to loosen the sauce.
- Combine: Add the drained pasta to the sauce. Toss vigorously to coat. Adjust seasoning as needed.
- Serve: Divide the pasta among plates and top with a Romano chicken cutlet. Finish with extra grated cheese and chopped parsley.
Notes
For a lighter meal, consider serving smaller cutlets over a bed of dressed arugula instead of pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian