Romano Chicken With Lemon Garlic Pasta Recipe



  • 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


  • ½ 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

Cooking Instructions:


  1. 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.


  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. Serve romano chicken over lemon garlic pasta.

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