Romano Chicken with Lemon Garlic Pasta

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ lb or 227g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Dried Parsley Flakes

  McCormick

  1 ½ tsp or 0.8g

• Panko Bread Crumbs

  Kikkoman

  ½ cup or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  3 clove or 9g

• Butter

  Salted

  2 tbsp or 28g

• Heavy Whipping Cream

  Organic Valley - Freshdirect

  3 tbs or 45g

Directions

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.

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