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Romano Chicken with Lemon Garlic Pasta

Crispy Romano Chicken with Lemon Garlic Pasta for Cozy Nights

This Romano Chicken with Lemon Garlic Pasta is a quick, satisfying family favorite, balancing crispy goodness with a velvety sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Cut into thin cutlets or butterflied for even cooking.
  • 1 cup Parmesan or Romano Cheese Finely grated for better adhesion.
  • 1 large Egg Acts as a binding agent; use a flax egg for a vegan option.
  • 1 cup Panko Bread Crumbs Gluten-free panko can be used.
  • 4 tablespoons Oil for Frying A mix of olive and sunflower oil.
For the Pasta
  • 8 ounces Pasta (Linguine or Spaghetti) Whole grain or gluten-free varieties can also work well.
For the Sauce
  • 1 large Lemon Juice & Zest Adjust according to personal taste.
  • 3 cloves Garlic (Minced) Fresh is recommended.
  • 2 tablespoons Butter Substitute with vegan butter or olive oil if desired.
  • 1 cup Whipping Cream Use vegan cream for dairy-free adjustments.
  • to taste Salt & Pepper Essential for seasoning.

Equipment

  • large skillet
  • pot for boiling pasta
  • dishes for dredging

Method
 

Step‑By‑Step Instructions
  1. Season the chicken cutlets with salt and pepper. Set up your dredging station with beaten eggs, finely grated cheese, and panko breadcrumbs.
  2. Dip the seasoned chicken into the egg mixture, coat with cheese, then roll in panko until fully coated. Repeat for all cutlets.
  3. Heat oil in a skillet over medium heat. Fry chicken cutlets for 3-4 minutes on each side until golden brown.
  4. Cook pasta according to package directions in boiling salted water. Reserve ½ cup of pasta cooking water before draining.
  5. In the skillet used for chicken, melt butter and sauté garlic until fragrant. Stir in lemon juice and zest, then add whipping cream. Simmer until sauce thickens.
  6. Toss drained pasta with lemon garlic sauce. Adjust consistency with reserved pasta water if needed. Serve with Romano Chicken.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the breaded chicken cutlets separately to last up to 3 months.

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