Description
Crispy Romano-coated chicken cutlets served over silky lemon garlic pasta with butter and cream. This easy, restaurant-style dinner is bright, comforting, and perfect for busy weeknights or casual entertaining.
Ingredients
Scale
Romano Chicken:
- 1/2 lb chicken breasts, butterflied or thinly sliced into cutlets
- Salt and pepper, to taste
- 1/2 cup finely grated Parmesan cheese or Romano cheese
- 1 large egg, beaten
- 1 teaspoon dry parsley
- 1/2 cup panko bread crumbs
- 3–4 tablespoons olive oil or olive oil + sunflower oil (for frying)
Lemon Garlic Pasta:
- 1/2 lb linguine or spaghetti
- Juice of 1 lemon (to taste)
- Zest from 1/4 lemon
- 3 cloves garlic, minced
- 2 tablespoons cold butter
- 2–3 tablespoons whipping cream
- 2–3 tablespoons reserved pasta water
- Salt and pepper, to taste
Instructions
- Set up three shallow dishes:
- Dish 1: grated Parmesan or Romano cheese
- Dish 2: beaten egg mixed with dry parsley
- Dish 3: panko bread crumbs
- Season chicken cutlets with salt and pepper.
- Dredge each cutlet in cheese, dip into egg mixture, then press into panko until fully coated. Shake off excess.
- Heat oil in a large skillet over low to medium-low heat. Cook chicken cutlets until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Remove and set aside.
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a skillet, add lemon juice, garlic, lemon zest, salt, and pepper. Simmer until liquid reduces by half.
- Add 1 tablespoon cold butter and swirl until melted. Repeat with remaining butter.
- Stir in cream and 2 tablespoons reserved pasta water.
- Add drained pasta and toss to coat. Add more pasta water if needed for a silky sauce.
- Serve crispy Romano chicken over lemon garlic pasta. Garnish with parsley and extra cheese if desired.
Notes
- Keep heat moderate when frying to prevent burning the coating.
- Use freshly squeezed lemon for best flavor.
- Pasta water helps create a glossy, smooth sauce — don’t skip it!
- For extra crispiness, let breaded chicken rest 5 minutes before frying.
- Leftovers can be stored separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg