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Romano Chicken with Lemon Garlic Pasta

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A flavorful Romano chicken dish paired with zesty lemon garlic pasta, perfect for family dinners.

Ingredients

Scale
  • 1/2 lb chicken breasts, butterflied or thinly cut into cutlets
  • Salt and pepper, to taste
  • 1/2 cup finely grated Parmesan cheese or Romano cheese
  • 1 egg, beaten
  • Dry parsley, to taste
  • 1/2 cup panko bread crumbs
  • Oil for frying (olive oil and sunflower oil)
  • 1/2 lb linguine or spaghetti
  • 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)

Instructions

  1. Season the chicken cutlets with salt and pepper.
  2. Dredge the seasoned cutlets in the Parmesan cheese until fully coated.
  3. Dip each cutlet into the beaten egg mixed with dry parsley.
  4. Press the chicken into the panko bread crumbs to coat both sides, shaking off any excess.
  5. Heat the olive and sunflower oil in a pan on low heat.
  6. Add the chicken cutlets to the pan and cook until golden and cooked through, about 4-5 minutes on each side.
  7. Meanwhile, cook the pasta according to package directions and reserve about 1/2 cup of pasta water when draining.
  8. In another pan, add the lemon juice, garlic, lemon zest, salt, and pepper. Cook until the liquid is reduced by half.
  9. Add 1 Tbsp of cold butter at a time to the sauce, swirling the pan until melted.
  10. Stir in the whipping cream and reserved pasta water, adjusting to your taste.
  11. Toss the cooked pasta with the sauce.
  12. Serve Romano chicken over the lemon garlic pasta, and enjoy!

Notes

Use fresh herbs and make sure to sauté the garlic gently to avoid bitterness.

Nutrition

Find it online: https://sousviderecipe.com/romano-chicken-lemon-garlic-pasta/