6 years ago
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Romano Chicken With Lemon Garlic Pasta

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You’ll Need


  • ½ lb chicken breasts (butterflied or thinly cut into cutlets)
  • salt and pepper
  • ½ cup finely grated parmesan cheese
  • 1 egg
  • dry parsley
  • ½ cup panko bread crumbs (homemade or store-bought)
  • oil for frying (I used combination of olive oil and sunflower oil)s

  • 1/2 lb linguine or spaghetti or other pasta
  • juice from 1 lemon, or to taste
  • 3 garlic cloves, minced
  • zest from ¼ lemon
  • 2 Tbsp butter, cold
  • 2-3 Tbsp whipping cream, or to taste
  • salt, pepper

How to Make It

  2. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
  3. 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.
  4. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
  6. Cook pasta according to package direction; drain (reserve about ½ cup pasta water).
  7. 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.
  8. 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.
  9. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

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