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IngredientsROMANO CHICKEN:

  • 1/2 lb chicken breasts butterflied or thinly cut into cutlets
  • salt and pepper
  • 1/2 cup finely grated Parmesan cheese or Romano cheese
  • 1 egg
  • dry parsley
  • 1/2 cup panko bread crumbs homemade or store-bought
  • oil for frying – I used combination of olive oil and sunflower oil

LEMON GARLIC PASTA:

  • 1/2 lb linguine or spaghetti or other pasta
  • juice from 1 lemon or to taste
  • 3 cloves garlic minced
  • zest from 1/4 lemon
  • 2 Tbsp butter cold
  • 2-3 Tbsp whipping cream or to taste
  • salt pepper

Instructions

  1. CHICKEN ROMANO: Place parmesan cheese in a shallow dish. In another dish put beaten egg with dry parsley; in third dish put panko bread crumbs.
  2. 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.
  3. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
  4. LEMON GARLIC PASTA: Cook pasta according to package direction; drain (reserve about 1/2 cup pasta water).
  5. 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.
  6. 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.
  7. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

This article and recipe adapted from this site

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