Romano Chicken with Lemon Garlic Pasta
Delicious Romano Chicken with Lemon Garlic Pasta featuring crispy parmesan panko breaded chicken and a fresh lemon garlic cream sauce.
Equipment
- pan
- Shallow Dish
Ingredients
ROMANO CHICKEN
- ½ lb chicken breasts, butterflied or thinly cut into cutlets
- to taste salt
- to taste pepper
- ½ cup finely grated Parmesan cheese or Romano cheese
- 1 egg beaten
- to taste dry parsley
- ½ cup panko bread crumbs homemade or store-bought
- to taste oil for frying combination of olive oil and sunflower oil
LEMON GARLIC PASTA
- ½ lb linguine or spaghetti or other pasta
- 1 lemon juice from, or to taste
- 3 cloves garlic minced
- ¼ lemon zest
- 2 tablespoon butter cold
- 2-3 tablespoon whipping cream or to taste
- to taste salt
- to taste pepper
Instructions
CHICKEN ROMANO
- Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in a 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.
LEMON GARLIC PASTA
- 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 tablespoon butter and slowly melt into your sauce, while swirling the pan; add another 1 tablespoon butter and repeat; stir in whipping cream and about 2 tablespoon pasta water.
- Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 45gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg
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