CHICKEN ROMANO

Ingredients

• 1/2 lb chicken breasts, butterflied or thinly cut into cutlets
• salt and pepper
• 1/2 cup finely grated Parmesan cheese or Romano cheese
• 1 egg
• dry parsley
• 1/2 cup panko bread crumbs, homemade or store-bought
• oil for frying - I used combination of olive oil and sunflower oil
• LEMON GARLIC PASTA:
• 1/2 lb linguine or spaghetti or other pasta
• 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
• salt, pepper

Instructions

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. Or Alfredo pasta