Romano Chicken with Lemon Garlic Pasta

ingredients
ROMANO CHICKEN:

• 1/2 lb chicken breasts, bÜtterflied or thinly cÜt into cÜtlets
• salt and pepper
• 1/2 cÜp finely grated parmesan cheese
• 1 egg
• dry parsley
• 1/2 cÜp panko bread crÜmbs, homemade or store-boÜght
• oil for frying - I Üsed combination of olive oil and sÜnflower oil

LEMON GARLIC PASTA:

• 1/2 lb lingÜine or spaghetti or other pasta
• jÜice from 1 lemon, or to taste
• 3 cloves garlic, minced
• zest from 1/4 lemon
• 2 Tbsp bÜtter, cold
• 2-3 Tbsp whipping cream, or to taste
• salt, pepper

InstrÜctions
ROMANO CHICKEN:

1. Place parmesan cheese in a shallow dish. In another dish, pÜt beaten egg with dry parsley; in third dish pÜt panko bread crÜmbs.
2. Season chicken cÜtlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crÜmbs to coat on both sides; shake off the excess.
3. Heat olive oil in a pan; add chicken cÜtlets and cook on low heat Üntil golden and cooked throÜgh.

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