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Romano Chicken with Lemon Garlic Pasta



Romano Chicken with Lemon Garlic Pasta – crispy parmesan panko breaded chicken with pasta in fresh lemon garlic cream sauce! Tasty meal in 30 minutes time!

Ingredients
ROMANO CHICKEN:
1/2 lb chicken breasts, butterflied or thinly cut into cutlets
salt and pepper
1/2 cup finely grated parmesan cheese
1 egg
dry parsley
1/2 cup panko bread crumbs, homemade or store-bought
oil for frying - I used combination of olive oil and sunflower oil
LEMON GARLIC PASTA:
1/2 lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 cloves garlic, minced
zest from 1/4 lemon
2 Tbsp butter, cold
2-3 Tbsp whipping cream, or to taste
salt, pepper

Instructions
ROMANO CHICKEN:
Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in 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:

FULL RECIPE

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