Lemon Garlic Romano Chicken with Pasta
Crisp Romano and panko chicken cutlets served over linguine tossed in a bright lemon garlic butter sauce with a splash of cream.
Equipment
- Large skillet
- Medium saucepan
- Shallow dishes
- Colander
Ingredients
Main Ingredients
- ½ lb chicken breasts butterflied or sliced into thin cutlets
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup finely grated Romano cheese or Parmesan
- 1 egg beaten
- 1 tsp dried parsley
- ½ cup panko bread crumbs
- 3 tbsp oil olive oil and sunflower oil mixed, for frying
- ½ lb linguine or spaghetti, or other pasta
- 3 tbsp lemon juice from 1 lemon
- 3 cloves garlic minced
- ½ tsp lemon zest from 1/4 lemon
- 2 tbsp cold butter
- 2 to 3 tbsp whipping cream
- 2 tbsp reserved pasta water
Instructions
Cooking
- Set up. Put Romano, egg with parsley, and panko in three dishes. Season the cutlets.
- Coat. Press each cutlet into the cheese, the egg, then the panko.
- Fry. Cook in oil over medium heat until golden and 165 degrees F inside, turning once.
- Boil pasta. Cook, drain, and save about 1/2 cup pasta water.
- Reduce. Simmer lemon juice, garlic, zest, salt, and pepper until reduced by half.
- Finish. Swirl in cold butter 1 tbsp at a time, then the cream and 2 tbsp pasta water.
- Toss. Toss the pasta in the sauce and top with the chicken.
Notes
Substitutions: Parmesan can replace Romano. Any pasta shape works if you do not have linguine.
Tips: Keep the heat at medium, add the butter cold, and save pasta water before draining.
Storage: Refrigerate chicken and pasta separately for 3 to 4 days and reheat to 165 degrees F.