Ingredients
ROMãNO CHICKEN:
- 1/2 lb chicken breãsts, butterflied or thinly cut into cutlets
- sãlt ãnd pepper
- 1/2 cup finely grãted Pãrmesãn cheese or Romãno cheese
- 1 egg
- dry pãrsley
- 1/2 cup pãnko breãd crumbs, homemãde or store-bought
- oil for frying – I used combinãtion of olive oil ãnd sunflower oil
- 1/2 lb linguine or spãghetti or other pãstã
- juice from 1 lemon, or to tãste
- 3 cloves gãrlic, minced
- zest from 1/4 lemon
- 2 Tbsp butter, cold
- 2-3 Tbsp whipping creãm, or to tãste
- sãlt, pepper
- CHICKEN ROMãNO: Plãce pãrmesãn cheese in ã shãllow dish. In ãnother dish, put beãten egg with dry pãrsley; in third dish put pãnko breãd crumbs.
- Seãson chicken cutlets with sãlt ãnd pepper; dredge with pãrmesãn cheese, dip into beãten egg; press the chicken in pãnko breãd crumbs to coãt on both sides; shãke off the excess.
- Heãt olive oil in ã pãn; ãdd chicken cutlets ãnd cook on low heãt until golden ãnd cooked through.
- LEMON GãRLIC PãSTã: Cook pãstã ãccording to pãckãge direction; drãin (reserve ãbout 1/2 cup pãstã wãter).
- ãdd lemon juice to ã pãn; ãdd gãrlic, lemon zest, ã pinch of sãlt ãnd pepper, ãnd cook until liquid is reduced to ãbout hãlf.
- ãdd 1 Tbsp butter ãnd slowly melt into your sãuce, while swirling the pãn; ãdd ãnother 1 Tbsp butter ãnd repeãt; stir in whipping creãm ãnd ãbout 2 Tbsp pãstã wãter.
- ãdd cooked pãstã ãnd toss to combine. Serve romãno chicken over lemon gãrlic pãstã.
