Servings: 2
This is a delicious dinner option that you can make in under thirty minutes! Romano Chicken with Lemon Garlic Pasta has been one of my favorites for years. Tender and juicy, crispy Parmesan Panko breaded chicken in a delish, fresh lemon, garlic cream sauce served on top of lemon garlic pasta.
Ingredients
ROMANO CHICKEN:
1 egg
½ pound chicken breasts (butterflied or thinly cut into cutlets)
½ c. finely grated Parmesan cheese
½ c. panko bread crumbs, or homemade or store-bought
oil for frying (you can use a combination of olive oil and sunflower oil)
dry parsley
salt and pepper
LEMON GARLIC PASTA:
2 tablespoons butter, cold
zest from ¼ lemon
½ lb linguine or spaghetti or other pasta
salt and pepper
juice from 1 lemon or to taste
2-3 tablespoons whipping cream
3 cloves garlic – minced
How to make Romano Chicken with Lemon Garlic Pasta
ROMANO CHICKEN:
Step 1: In a shallow dish, place the Parmesan cheese. Place the beaten egg in a different dish with the dry parleys. Add the bread crumbs to a third dish.
Step 2: With salt and pepper, season the chicken cutlets. In the Parmesan cheese, dredge the chicken cutlets, then dip them into the beaten egg and press in panko bread crumbs to coat all sides, shaking the excess off.
Step 3: In a pan, heat the olive oil. Once hot, add the chicken cutlets and sear over low heat until golden and completely cooked.
LEMON GARLIC PASTA:
Step 4: Following the package directions, cook the pasta until al dente. Drain when done, setting aside a half cup of the pasta water.
Step 5: To a pan, add the lemon juice along with the garlic, and lemon zest, and season with salt & pepper. Cook until the liquid has reduced by half.
Step 6: Then, add 1 tbsp butter and let it melt slowly in the sauce, stirring.
Step 7: Next, another 1 tbsp butter and allow it to melt while stirring.
Step 8: Add the whipping cream followed by 2 tbsp pasta water. Stir well.
Step 9: Toss in the cooked pasta.
Step 10: Take off the heat and serve the Romano chicken right away over lemon garlic pasta. Enjoy!