Romano Chicken with Lemon Garlic Pasta is a delightful dish that combines the juicy crispiness of chicken with the bright flavors of lemon and garlic. It’s a perfect meal for any day of the week and is sure to impress your family or guests. Not only is it delicious, but it is also easy to prepare, making it great for both novice cooks and seasoned chefs.
How to Make Romano Chicken with Lemon Garlic Pasta
Ingredients:
ROMANO 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 (a mix of olive oil and sunflower oil works well)
LEMON GARLIC PASTA:
- 1/2 lb linguine, 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 and pepper
Directions:
CHICKEN ROMANO:
- Begin by placing Parmesan cheese in a shallow dish.
- In another dish, mix beaten egg with dry parsley. In a third dish, add panko bread crumbs.
- Season the chicken cutlets with salt and pepper. Dredge each cutlet in Parmesan cheese, dip into the beaten egg, and then press into panko bread crumbs to coat both sides. Shake off any excess.
- Heat olive oil in a pan over low heat. Add the chicken cutlets and cook until golden brown and cooked through.
LEMON GARLIC PASTA:
- Cook the pasta according to package directions; drain it but save about 1/2 cup of the pasta water.
- In a pan, add lemon juice, minced garlic, lemon zest, a pinch of salt, and pepper. Cook until the liquid reduces by half.
- Add 1 Tbsp of cold butter to the pan and swirl until it melts. Add another Tbsp of butter and repeat. Stir in the whipping cream and about 2 Tbsp of pasta water.
- Toss the cooked pasta with the sauce to combine. Serve the Romano chicken over the lemon garlic pasta.
How to Serve Romano Chicken with Lemon Garlic Pasta
To serve this dish, place a generous portion of lemon garlic pasta on a plate. Top it with a crispy Romano chicken cutlet. For an extra touch, you can sprinkle some additional Parmesan cheese and a few lemon zest shavings on top. Pair it with a green salad or steamed vegetables for a complete meal.
How to Store Romano Chicken with Lemon Garlic Pasta
If you have leftovers, store the Romano chicken and lemon garlic pasta in separate airtight containers in the refrigerator. They will last up to 3 days. When you’re ready to enjoy again, reheat the chicken in a pan and warm the pasta gently on the stove or in the microwave.
Tips to Make Romano Chicken with Lemon Garlic Pasta
- For extra flavor, marinate the chicken in lemon juice and garlic for a couple of hours before cooking.
- If you like a bit of heat, add red pepper flakes to the garlic sauce.
- Make it a one-pan meal by tossing in some seasonal vegetables with the pasta.
Variation
You can switch up the protein by using shrimp or a vegetarian option like eggplant instead of chicken. Additionally, for a creamier sauce, increase the amount of whipping cream to your preference.
FAQs
Q: Can I use regular breadcrumbs instead of panko?
A: Yes, you can use regular breadcrumbs, but panko gives a crispier texture.
Q: How can I make this dish gluten-free?
A: Use gluten-free pasta and gluten-free panko breadcrumbs to make this dish suitable for gluten-sensitive diets.
Q: How do I know when the chicken is fully cooked?
A: The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center.
Romano Chicken with Lemon Garlic Pasta
Ingredients
For the Romano Chicken
- ½ lb chicken breasts (butterflied or thinly cut into cutlets)
- to taste Salt and pepper
- ½ cup finely grated Parmesan cheese or Romano cheese
- 1 egg
- to taste Dry parsley
- ½ cup panko bread crumbs (homemade or store-bought)
- as needed Oil for frying (a mix of olive oil and sunflower oil works well)
For the Lemon Garlic Pasta
- ½ lb linguine, spaghetti, or other pasta
- 1 Juice from 1 lemon (or to taste)
- 3 cloves garlic (minced)
- ¼ lemon Zest from 1/4 lemon
- 2 Tbsp butter (cold)
- 2-3 Tbsp whipping cream (or to taste)
- to taste Salt and pepper
Instructions
Preparation of Chicken Romano
- Begin by placing Parmesan cheese in a shallow dish.
- In another dish, mix beaten egg with dry parsley. In a third dish, add panko bread crumbs.
- Season the chicken cutlets with salt and pepper. Dredge each cutlet in Parmesan cheese, dip into the beaten egg, and then press into panko bread crumbs to coat both sides. Shake off any excess.
- Heat olive oil in a pan over low heat. Add the chicken cutlets and cook until golden brown and cooked through.
Cooking the Lemon Garlic Pasta
- Cook the pasta according to package directions; drain it but save about 1/2 cup of the pasta water.
- In a pan, add lemon juice, minced garlic, lemon zest, a pinch of salt, and pepper. Cook until the liquid reduces by half.
- Add 1 Tbsp of cold butter to the pan and swirl until it melts. Add another Tbsp of butter and repeat. Stir in the whipping cream and about 2 Tbsp of pasta water.
- Toss the cooked pasta with the sauce to combine. Serve the Romano chicken over the lemon garlic pasta.
