Crispy Parmesan Chicken with Creamy Lemon Pasta (Print version)
Golden parmesan-crusted chicken over creamy lemon pasta you can make in 35 minutes. A crisp, bright weeknight dinner with pantry staples.
# Ingredients:
For the chicken
01 -
2 large boneless, skinless chicken breasts, halved horizontally
02 -
1 cup (60 g) panko breadcrumbs
03 -
1/2 cup (50 g) freshly grated parmesan
04 -
1/2 cup (65 g) all-purpose flour
05 -
2 large eggs, beaten
06 -
1 tsp garlic powder
07 -
1/2 tsp paprika
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
3 tbsp olive oil
For the pasta and sauce
11 -
12 oz (340 g) short pasta such as penne or rigatoni
12 -
1 cup (240 ml) heavy cream
13 -
1/2 cup (120 ml) reserved pasta water
14 -
1/3 cup (30 g) freshly grated parmesan
15 -
3 tbsp unsalted butter
16 -
4 cloves garlic, minced
17 -
1 lemon, zested and juiced
18 -
Salt and black pepper to taste
# Instructions:
01 -
Halve each breast horizontally to make thin cutlets. Pat them very dry with paper towels.
02 -
Mix panko, parmesan, garlic powder, paprika, salt, and pepper in a shallow dish. Dredge each cutlet in flour, dip in beaten egg, then press into the panko mix until fully coated.
03 -
Cook the pasta in well-salted water two minutes shy of al dente. Reserve one cup of the starchy water, then drain.
04 -
Heat olive oil in a large skillet over medium-high heat. Cook the cutlets for three to four minutes per side until deep gold and crisp. Transfer to a wire rack.
05 -
In the same skillet, melt butter and sauté garlic for 30 seconds. Pour in cream, lemon juice, and zest. Simmer for two to three minutes until slightly thickened. Stir in parmesan and a splash of pasta water.
06 -
Add the pasta to the sauce and toss until coated. Loosen with more pasta water if needed. Slice the chicken and fan it over the top. Finish with extra parmesan and cracked black pepper.
# Good to know:
01 -
Serve immediately while the chicken is crisp and the sauce is silky.