What You’ll Need
ROMANO CHICKEN:
½ lb chicken breasts (butterflied or thinly cut into cutlets)
salt and pepper
½ cup finely grated parmesan cheese
1 egg
dry parsley
-½ cup panko bread crumbs (homemade or store-bought)
oil for frying (I used combination of olive oil and sunflower oil)s
LEMON GARLIC PASTA:
1/2 lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from ¼ lemon
2 Tbsp butter, cold
2-3 Tbsp whipping cream, or to taste
salt, pepper
How to Make It
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 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 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.