Romano Chicken with Lemon Garlic Pasta (2024)

4.6 from 20 votes

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• ROMANO CHICKEN:
• 1/2lbchicken breasts,butterflied or thinly cut into cutlets
• salt and pepper
• 1/2cupfinely grated Parmesan cheese or Romano cheese
• 1egg
• dry parsley
• 1/2cuppanko bread crumbs,homemade or store-bought
• oil for frying –I used combination of olive oil and sunflower oil
• LEMON GARLIC PASTA:
• 1/2lblinguine or spaghetti or other pasta
• juice from 1 lemon,or to taste
• 3clovesgarlic,minced
• zest from 1/4 lemon
• 2Tbspbutter,cold
• 2-3Tbspwhipping cream,or to taste
• salt, pepper

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.