Name: Romano Chicken with Lemon Garlic Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 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); 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

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

Scale

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