What you will need
ROMAN CHICKEN:
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)
LEMON AND GARLIC PASTA:
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
ROMAN CHICKEN:
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.
LEMON AND GARLIC PASTA:
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.