Description
Zesty Romano chicken dances with tangy lemon garlic pasta, creating Mediterranean magic on your plate. Fresh herbs and parmesan cheese elevate this simple yet elegant dish into a restaurant-worthy experience you’ll crave again and again.
Ingredients
Scale
Proteins:
- ½ pound (226 grams) chicken breasts, butterflied or thinly cut into cutlets
- 1 egg, beaten
Dairy and Cheese:
- ½ cup finely grated Parmesan or Romano cheese
- 2 tablespoons cold butter, divided
- 2–3 tablespoons whipping cream
Seasoning and Coating:
- Salt, to taste
- Black pepper, to taste
- Dry parsley, to taste
- ½ cup panko breadcrumbs
Pasta and Citrus:
- ½ pound (226 grams) linguine, spaghetti, or other pasta
- Juice from 1 lemon
- Zest from ¼ lemon
Oils:
- Olive oil and sunflower oil combination for frying
Aromatics:
- 3 cloves garlic, minced
Instructions
- Prepare three shallow dishes: first with grated Romano cheese, second with whisked egg and dry parsley, third with panko breadcrumbs.
- Season chicken cutlets with salt and pepper, then meticulously coat each piece by first dredging in cheese, next dipping in egg mixture, and finally rolling in panko crumbs, ensuring complete coverage.
- Gently press breadcrumbs onto chicken to create a uniform, crispy exterior.
- Heat oil in a skillet over medium-low temperature, carefully positioning breaded cutlets to prevent overcrowding.
- Cook chicken until achieving a golden-brown crust and ensuring internal doneness, flipping once midway through cooking.
- For pasta, boil according to package directions, reserving half cup of starchy cooking liquid before draining.
- Create sauce by combining fresh lemon juice, minced garlic, lemon zest, salt, and pepper in a separate skillet.
- Reduce liquid by simmering until slightly concentrated, then incorporate cold butter one tablespoon at a time, stirring continuously.
- Introduce whipping cream and reserved pasta water, whisking to create a smooth, silky sauce.
- Toss cooked pasta directly into sauce, coating noodles evenly with the aromatic lemon-garlic mixture.
- Plate by placing lemon garlic pasta as a base and topping with crispy Romano chicken cutlets.
Notes
- Prep the breading station by setting up three shallow dishes to create a crispy, flavorful coating for the chicken.
- Season chicken cutlets generously with salt and pepper before dredging to enhance the overall taste profile.
- Use medium-low heat when cooking chicken to ensure a golden, crispy exterior without burning the delicate breading.
- Reserve pasta water before draining, as it helps create a silky, smooth sauce that clings perfectly to the pasta.
- Create a luxurious sauce by slowly melting cold butter and incorporating cream, which adds richness and depth to the dish.
- Layer the crispy Romano chicken over the bright, zesty lemon garlic pasta for a stunning presentation that combines multiple flavor textures.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg