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Romano Chicken With Lemon Garlic Pasta

What you’ll need

ROMAN CHICKEN:

½ lb hen breasts (butterfly reduce or thinly reduce into cutlets)

salt and pepper

½ cup finely grated Parmesan cheese

1 egg

dry parsley

-½ cup panko breadcrumbs (selfmade or retailer purchased)

oil for frying (I used a mixture of olive oil and sunflower oil)

LEMON AND GARLIC PASTA:

1/2 lb linguine or spaghetti or different pasta

juice of 1 lemon, or to style

3 garlic cloves, minced

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zest of ¼ lemon

2 tablespoons butter, chilly

2-3 tablespoons whipped cream, or to style

salt pepper

How one can do it

ROMAN CHICKEN:

Place the parmesan in a deep dish. In one other dish, put the overwhelmed egg with the dry parsley; within the third dish put the panko breadcrumbs.

Season the hen cutlets with salt and pepper; sprinkle with parmesan, dip in overwhelmed egg; press the hen into the panko breadcrumbs to coat each side; shake off extra.

Warmth olive oil in skillet; add the hen cutlets and prepare dinner over low warmth till browned and cooked via.

LEMON AND GARLIC PASTA:

Prepare dinner pasta in keeping with package deal instructions; drain (reserve about ½ cup pasta water).

Add lemon juice to saucepan; add the garlic, lemon zest, a pinch of salt and pepper and prepare dinner till the liquid is diminished by about half.

Add 1 tablespoon of butter and slowly soften into your sauce, whereas swirling the pan; add one other 1 tablespoon of butter and repeat the operation; stir in whipping cream and about 2 tablespoons pasta water.

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Add cooked pasta and toss to mix. Serve hen romano over lemon-garlic pasta.

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