Romano Chicken With Lemon Garlic Pasta

What you will need


½ lb chicken breasts (butterfly cut or thinly cut into cutlets)

salt and pepper

½ cup finely grated Parmesan cheese

1 egg

dry parsley

-½ cup panko breadcrumbs (homemade or store bought)

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


1/2 lb linguine or spaghetti or other pasta

juice of 1 lemon, or to taste

3 garlic cloves, minced

zest of ¼ lemon

2 tablespoons butter, cold

2-3 tablespoons whipped cream, or to taste

salt pepper

How to do it


Place the parmesan in a deep dish. In another dish, put the beaten egg with the dry parsley; in the third dish put the panko breadcrumbs.

Season the chicken cutlets with salt and pepper; sprinkle with parmesan, dip in beaten egg; press the chicken into the panko breadcrumbs to coat both sides; shake off excess.

Heat olive oil in skillet; add the chicken cutlets and cook over low heat until browned and cooked through.


Cook pasta according to package directions; drain (reserve about ½ cup pasta water).

Add lemon juice to saucepan; add the garlic, lemon zest, a pinch of salt and pepper and cook until the liquid is reduced by about half.

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

Add cooked pasta and toss to combine. Serve chicken romano over lemon-garlic pasta.

See also  Southern Chocolate Cobbler Recipe

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