Romano Chicken With Lemon Garlic Pasta

How to Make It:

Romano Chicken:

1. Place parmesan cheese in a shallow dish. In another dish, put a beaten egg with dry parsley; in the 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.

Lemon Garlic Pasta:

1. Cook pasta according to package direction; drain (reserve about ½ cup pasta water).
2. 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.
3. 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.
4. Add cooked pasta and toss to combine.
5. Serve romano chicken over lemon garlic pasta.