Romano Chicken with Lemon Garlic Pasta: A Fresh Take on a Classic Comfort Dish
For a dinner that’s bursting with flavor and elegance, this Romano Chicken with Lemon Garlic Pasta is the perfect choice. Crispy, cheesy chicken cutlets paired with a light, zesty pasta create a dish that’s both comforting and refreshing. It’s an easy-to-make meal that brings a restaurant-quality experience to your kitchen. With tender chicken, a hint of garlic, and the brightness of lemon, this dish is sure to impress. Here’s how to make this delectable meal from scratch.
Recipe: Romano Chicken with Lemon Garlic Pasta
Ingredients
For the Romano Chicken:
- ½ lb chicken breasts, butterflied or thinly cut into cutlets
- Salt and pepper, to taste
- ½ cup finely grated Parmesan or Romano cheese
- 1 egg, beaten
- Dry parsley, to taste
- ½ cup panko breadcrumbs
- Oil for frying (a combination of olive oil and sunflower oil recommended)
For the Lemon Garlic Pasta:
- ½ lb linguine, spaghetti, or other pasta of choice
- Juice from 1 lemon, or to taste
- 3 cloves garlic, minced
- Zest from ¼ lemon
- 2 tbsp cold butter, divided
- 2-3 tbsp whipping cream, or to taste
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Romano Chicken
- Set up three shallow dishes:
- One with the grated Parmesan or Romano cheese.
- One with the beaten egg mixed with dry parsley.
- One with the panko breadcrumbs.
- Season the chicken cutlets with salt and pepper.
- Dredge each cutlet in the cheese, dip in the egg mixture, and then coat with panko breadcrumbs, pressing to adhere. Shake off any excess.
- In a skillet, heat the oil over medium-low heat. Place the chicken cutlets in the skillet and cook until golden and cooked through, turning once. Set aside.
Step 2: Cook the Lemon Garlic Pasta
- Cook the pasta according to package instructions. Reserve ½ cup of the pasta water, then drain.
- In a skillet, combine the lemon juice, minced garlic, lemon zest, salt, and pepper. Cook over medium heat until the liquid reduces by half.
- Add 1 tablespoon of cold butter, stirring until it melts. Repeat with the remaining butter.
- Stir in the whipping cream and a few tablespoons of the reserved pasta water, adding more as needed to create a smooth, creamy sauce.
- Add the cooked pasta to the skillet, tossing it with the sauce to combine well.
Step 3: Serve
- Plate the lemon garlic pasta and top with the Romano chicken cutlets.
- Garnish with extra lemon zest or a sprinkle of fresh parsley if desired.
Tips and Serving Suggestions
- Perfecting the Crust: Make sure to press the panko breadcrumbs firmly onto the chicken for an extra crispy crust.
- Adjust the Cream: For a lighter sauce, reduce or omit the whipping cream and add more pasta water.
- Serving Ideas: This dish pairs beautifully with a simple side salad, garlic bread, or roasted vegetables for a complete meal.
Recipe Summary
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2 servings
- Calories: 480 kcal per serving
This Romano Chicken with Lemon Garlic Pasta combines crispy, cheesy chicken with a vibrant, lemony pasta for a meal that’s satisfying and full of flavor. With just a few steps, you’ll have a delightful dish that’s perfect for a romantic dinner, a weekend treat, or whenever you want something special. Enjoy the balance of savory and fresh flavors in every bite!
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Romano Chicken with Lemon Garlic Pasta
- Total Time: 35 minutes
- Yield: 2 1x
Description
Romano Chicken with Lemon Garlic Pasta is a classic comfort meal that combines the crispy, savory flavor of Romano-coated chicken with the bright and refreshing taste of lemon garlic pasta. The chicken is tender on the inside and perfectly golden on the outside, making it a satisfying contrast to the smooth, buttery pasta with a hint of cream. The zesty lemon and garlic elevate the dish, balancing the richness of the chicken and creating a harmonious blend of flavors.
Ingredients
Romano Chicken:
1/2 lb chicken breasts, butterflied or thinly cut into cutlets
Salt and pepper, to taste
1/2 cup finely grated Parmesan or Romano cheese
1 egg, beaten
Dry parsley, to taste
1/2 cup panko breadcrumbs
Oil for frying (olive oil and sunflower oil combination recommended)
Lemon Garlic Pasta:
1/2 lb linguine, spaghetti, or other pasta
Juice from 1 lemon, or to taste
3 cloves garlic, minced
Zest from 1/4 lemon
2 Tbsp cold butter, divided
2–3 Tbsp whipping cream, or to taste
Salt and pepper, to taste
Instructions
Romano Chicken:
Set up three shallow dishes: one with grated Parmesan or Romano cheese, one with beaten egg mixed with dry parsley, and the third with panko breadcrumbs.
Season the chicken cutlets with salt and pepper, then dredge in the cheese, dip in the egg, and coat in the panko breadcrumbs, pressing to adhere. Shake off any excess.
In a skillet, heat oil over medium-low heat. Add the chicken cutlets and cook until golden and cooked through, turning once.
Lemon Garlic Pasta:
Cook pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain.
In a skillet, combine lemon juice, minced garlic, lemon zest, salt, and pepper. Cook until the liquid reduces by half.
Add 1 tablespoon of cold butter, stirring as it melts. Repeat with the remaining butter. Stir in whipping cream and a few tablespoons of reserved pasta water.
Add the cooked pasta, tossing to combine with the sauce. Serve the Romano chicken on top of the lemon garlic pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480