Description
Romano Chicken with Lemon Garlic Pasta is a delightful and quick dish that brings together crispy chicken cutlets and a creamy, zesty lemon garlic sauce.
Ingredients
Scale
- 1/2 lb chicken breasts (butterflied or thinly cut into cutlets)
- salt and pepper
- 1/2 cup finely grated Parmesan cheese
- 1 egg
- dry parsley
- 1/2 cup panko bread crumbs
- oil for frying (olive oil and sunflower oil)
- 1/2 lb linguine or spaghetti
- juice from 1 lemon
- 3 cloves garlic (minced)
- zest from 1/4 lemon
- 2 Tbsp butter (cold)
- 2–3 Tbsp whipping cream
Instructions
- Prepare the chicken: Season cutlets with salt and pepper, coat in Parmesan, dip in beaten egg, then coat with panko.
- Cook the chicken: Heat oil in a skillet over low heat, add chicken cutlets, and cook until golden brown (5–7 minutes per side).
- Prepare the pasta: Cook pasta according to package directions; reserve some pasta water before draining.
- Make the sauce: In the skillet, combine lemon juice, minced garlic, salt, and pepper; reduce liquid by half. Add cold butter one tablespoon at a time while swirling pan.
- Combine everything: Stir in whipping cream and reserved pasta water. Toss cooked pasta in the sauce and serve topped with crispy chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 610
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg