Description
This crispy Romano Chicken is served over silky lemon garlic pasta for a quick, comforting Italian-style meal ready in 30 minutes.
Ingredients
1/2 lb chicken breasts, butterflied or thinly sliced
Salt and pepper, to taste
1/2 cup grated Romano or Parmesan cheese
1 egg, beaten
1/2 cup panko breadcrumbs
1 tsp dried parsley (optional)
Olive oil and sunflower oil, for frying
1/2 lb spaghetti or linguine
Juice from 1 lemon
Zest of 1/4 lemon
3 garlic cloves, minced
2 tbsp cold butter
2–3 tbsp whipping cream
Salt and pepper, to taste
2 tbsp pasta water, reserved
Instructions
1. Pat chicken dry and season with salt and pepper.
2. Prepare three shallow bowls: cheese, beaten egg with parsley, and breadcrumbs.
3. Dredge chicken in cheese, dip into egg, then press into breadcrumbs. Let rest.
4. Heat oil in a skillet and pan-fry chicken until golden and cooked through.
5. Boil pasta according to package instructions. Reserve 1/2 cup pasta water and drain.
6. In a separate pan, simmer lemon juice, zest, garlic, salt, and pepper until reduced.
7. Add cold butter one tablespoon at a time and stir to melt.
8. Stir in cream and pasta water until sauce is smooth.
9. Toss cooked pasta in the sauce until coated evenly.
10. Serve chicken on top of pasta and garnish as desired.
Notes
Use Parmesan if Romano is unavailable.
Chicken thighs can replace breasts for juicier meat.
Add baby spinach, capers, or chili flakes for variation.
Gluten-free pasta and breadcrumbs work well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 585
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg