Servings: 2
Crispy, juicy, and flavorful breaded chicken served over pasta that has been tossed in a simple yet delightful lemon garlic cream sauce. It’s one of the best chicken and pasta dishes that you can easily make it less than thirty minutes!
Ingredients
ROMANO CHICKEN:
1 egg
1/2 pound chicken breasts, butterflied or thinly cut into cutlets
1/2 c. finely grated Parmesan cheese or Romano cheese
1/2 c. panko bread crumbs, homemade or store-bought
oil for frying – I used a combination of olive oil and sunflower oil
dry parsley
salt and pepper
LEMON GARLIC PASTA:
2 tablespoons butter, cold
3 cloves garlic, minced
1/2 pound linguine or spaghetti or other pasta
zest from 1/4 lemon
2-3 tablespoons whipping cream, or to taste
salt, pepper
juice from 1 lemon, or to taste
How to make Romano Chicken with Lemon Garlic Pasta
Step 1: In a shallow dish, place the Parmesan cheese. In a different dish, place the beaten egg and dry parsley. And the panko bread crumbs in the third dish.
Step 2: Sprinkle the chicken cutlets with salt and pepper. In the Parmesan cheese, dredge the chicken cutlets, then dip them into the beaten egg. In the panko breadcrumbs, press the chicken, coating both sides. Shake the excess off and place it in a hot pan with oil. Cook the cutlets over low heat until cooked through and golden.
Step 3: Following the package directions, cook the pasta. Set aside about a half cup of the pasta water and drain the rest.
Step 4: To a pan, add the lemon juice along with the garlic, and lemon zest, and season with a pinch of salt and pepper. Cook until the liquid is decreased to about half.
Step 5: Into the sauce, slowly melt 1 tablespoon butter while swirling the pan, then add another 1 tablespoon butter and repeat the step. Next, add the whipping cream and around 2 tablespoons of the reserved pasta water. Stir well.
Step 6: To the sauce, add the cooked pasta and toss to coat. Serve the Romano chicken over the lemon, and garlic pasta. Enjoy immediately!
Ingredients
- ROMANO CHICKEN:
- 1 egg
- 1/2 pound chicken breasts, butterflied or thinly cut into cutlets
- 1/2 c. finely grated Parmesan cheese or Romano cheese
- 1/2 c. panko bread crumbs, homemade or store-bought
- oil for frying – I used a combination of olive oil and sunflower oil
- dry parsley
- salt and pepper
- LEMON GARLIC PASTA:
- 2 tablespoons butter, cold
- 3 cloves garlic, minced
- 1/2 pound linguine or spaghetti or other pasta
- zest from 1/4 lemon
- 2-3 tablespoons whipping cream, or to taste
- salt, pepper
- juice from 1 lemon, or to taste
Instructions
Step 1: In a shallow dish, place the Parmesan cheese. In a different dish, place the beaten egg and dry parsley. And the panko bread crumbs in the third dish.
Step 2: Sprinkle the chicken cutlets with salt and pepper. In the Parmesan cheese, dredge the chicken cutlets, then dip them into the beaten egg. In the panko breadcrumbs, press the chicken, coating both sides. Shake the excess off and place it in a hot pan with oil. Cook the cutlets over low heat until cooked through and golden.
Step 3: Following the package directions, cook the pasta. Set aside about a half cup of the pasta water and drain the rest.
Step 4: To a pan, add the lemon juice along with the garlic, and lemon zest, and season with a pinch of salt and pepper. Cook until the liquid is decreased to about half.
Step 5: Into the sauce, slowly melt 1 tablespoon butter while swirling the pan, then add another 1 tablespoon butter and repeat the step. Next, add the whipping cream and around 2 tablespoons of the reserved pasta water. Stir well.
Step 6: To the sauce, add the cooked pasta and toss to coat. Serve the Romano chicken over the lemon, and garlic pasta. Enjoy immediately!
