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!

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 2 servings

INGREDIENTS:

ROMANO CHICKEN:

1/2 pound Boneless, Skinless Chicken Breasts, butterflied or thinly cut into cutlets

Salt, to taste

Pepper, to taste

1/2 cup finely grated Parmesan Cheese or Romano Cheese

1 egg

Dry Parsley

1/2 cup Panko Bread Crumbs, homemade or store-bought

Oil for Frying - I used Olive Oil

LEMON GARLIC PASTA:

1/2 pound Linguine or Spaghetti or Other Pasta

Juice from 1 Lemon, or to taste

3 cloves Garlic, minced

Zest from 1/4 Lemon

2 tablespoons Butter, cold

2-3 tablespoons Whipping Cream, or to taste

Salt, to taste

Pepper, to taste

DIRECTIONS:

1. CHICKEN ROMANO: Place Parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs to coat on both sides; shake off the excess.

2. 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.

3. Heat oil in a pan; add chicken cutlets and cook on LOW HEAT until golden and cooked through.

4. LEMON GARLIC PASTA: Cook pasta according to package; drain (reserve about 1/2 cup pasta water).

5. 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.

6. 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 tablespoons pasta water.

7. Add cooked pasta and toss to combine. Serve Romano Chicken over Lemon Garlic Pasta.