Romano Chicken With Lemon Garlic Pasta

What You’ll Need


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


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


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 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.

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