Name: Creamy Lemon Pasta with Crispy Chicken
Cook time: 45 min
Total time: 45 min
Ingredients: 2 large chicken breasts, sliced into thin cutlets; 1 cup Panko breadcrumbs; 1/2 cup grated Parmesan cheese; 2 large eggs, beaten; 1/2 cup all-purpose flour; 12 oz linguine or fettuccine pasta; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 1 shallot, finely diced; 1 cup heavy cream; 1/2 cup pasta water (reserved); Juice and zest of 2 large lemons; Fresh parsley, chopped for garnish; Salt and black pepper to taste

Ingredients

Scale

2 large chicken breasts, sliced into thin cutlets
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs, beaten
1/2 cup all-purpose flour
12 oz linguine or fettuccine pasta
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
1 shallot, finely diced
1 cup heavy cream
1/2 cup pasta water (reserved)
Juice and zest of 2 large lemons
Fresh parsley, chopped for garnish
Salt and black pepper to taste

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Instructions

Step 1: Prepare and Bread the Chicken
Place the flour, beaten eggs, and a mixture of Panko and Parmesan into three separate shallow bowls. Season the chicken cutlets generously with salt and pepper. Dredge each piece first in the flour, then the egg, and finally press firmly into the Panko-Parmesan mixture until fully coated. Set the breaded chicken aside on a wire rack for 5 minutes to help the coating adhere.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until it reaches “al dente” texture. Before draining, carefully scoop out about one cup of the starchy pasta water and set it aside. Drain the pasta and keep it warm.
Step 3: Fry the Crispy Chicken
Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Place the chicken cutlets in the pan, working in batches if necessary to avoid crowding. Fry for 4-5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest on a cutting board.
Step 4: Create the Creamy Lemon Sauce
In the same skillet (wipe out excess burnt crumbs if needed), melt the remaining butter over medium heat. Sauté the shallots and garlic for 2 minutes until fragrant and translucent. Pour in the heavy cream and lemon juice, whisking constantly. Let the sauce simmer for 3-4 minutes until it begins to thicken. Stir in the lemon zest and half of the Parmesan cheese.
Step 5: Toss and Plating
Add the cooked pasta to the skillet with the sauce. Toss well to coat every strand, adding splashes of the reserved pasta water as needed to reach your desired creaminess. Slice the crispy chicken into strips. Divide the pasta among four plates, top with the chicken strips, and garnish with fresh parsley and extra lemon zest.

Cook Time: 45 minutes