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:- Cook pasta according to package direction; drain (reserve about 1/2 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 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.- Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.