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Romano Chicken with Linguini Lemon Pasta

Source: Found on Pinterest

Mark really likes this dish.
Perfect lemon flavor.

Ingredients

  • 1 lb chicken breasts, butterflied or thinly cut into cutlets
  • salt and pepper, to taste
  • ¾ c. finely grated Parmesan cheese or Romano cheese
  • 2 eggs
  • dry parsley, as desired
  • 1 c. panko bread crumbs (Japanese bread crumbs)
  • canola oil for frying
  • 1/2 - 3/4 lb. linguine, spaghetti or other pasta
  • lemon slices or wedges, for garnish if desired

Lemon Garlic Pasta Sauce

  • juice from 2 lemons
  • 6 cloves garlic, minced
  • zest from 1/2 lemon
  • 4 Tbls. butter, cold
  • 6 Tbls. whipping cream, or to taste
  • salt, pepper

Instructions

CHICKEN ROMANO: Place Parmesan cheese in a shallow dish. In another dish, put beaten eggs with dry parsley; in third dish put panko bread crumbs.

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.

*When chicken is half done, start making pasta (have water hot) and sauce.

Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. Let sit in the pan, with heat off, while cooking pasta and sauce sauce.

LEMON GARLIC PASTA: Cook pasta according to package direction; drain (reserve about 1 cup pasta water). Set aside.

Add lemon juice to pot used to cook pasta; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.

Add 2 tablespoons butter and slowly melt into your sauce, while swirling the pan; add another 2 tablespoons butter and repeat; stir in whipping cream and about 4 tablespoons pasta water (more if needed).

Add cooked pasta and toss to combine.

Serve Romano chicken over lemon garlic pasta and garnish with lemon slices or wedges (add additional juice if desired)

NOTE: Serves 4