Romano Chicken with Lemon Garlic Pasta
A delicious Romano Chicken served over lemon garlic pasta, combining savory flavors in a simple, homemade dish.
Equipment
- pan
- shallow dish
- pot
Ingredients
Romano Chicken
- 0.5 lb chicken breasts, butterflied or thinly cut into cutlets
- salt
- pepper
- 0.5 cup finely grated Parmesan cheese or Romano cheese
- 1 egg beaten
- dry parsley
- 0.5 cup panko bread crumbs homemade or store-bought
- oil for frying combination of olive oil and sunflower oil
Lemon Garlic Pasta
- 0.5 lb linguine or spaghetti or other pasta
- 1 juice from lemon or to taste
- 3 cloves garlic minced
- 0.25 lemon zest
- 2 tablespoon butter cold
- 2-3 tablespoon whipping cream or to taste
- salt
- pepper
Instructions
Cooking Instructions
- 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.
- 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: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 400mgIron: 3mg
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