Romano Chicken with Lemon Garlic Pasta

Romano Chicken with Lemon Garlic Pasta


Romano Chicken with Lémon Garlic Pasta is cértainly not “light food”, but it is a gréat dish for whén you nééd to féél full and satisfiéd.

Ingrédiénts
ROMANO CHICKéN:
  • 1/2 lb chickén bréasts, buttérfliéd or thinly cut into cutléts
  • salt and péppér
  • 1/2 cup finély gratéd parmésan chéésé
  • 1 égg
  • dry parsléy
  • 1/2 cup panko bréad crumbs, homémadé or storé-bought
  • oil for frying – I uséd combination of olivé oil and sunflowér oil

LéMON GARLIC PASTA:
  • 1/2 lb linguiné or spaghétti or othér pasta
  • juicé from 1 lémon, or to tasté
  • 3 clovés garlic, mincéd
  • zést from 1/4 lémon
  • 2 Tbsp buttér, cold
  • 2-3 Tbsp whipping créam, or to tasté
  • salt, péppér

Instructions

  1. CHICKéN ROMANO: Placé parmésan chéésé in a shallow dish. In anothér dish, put béatén égg with dry parsléy; in third dish put panko bréad crumbs.
  2. Séason chickén cutléts with salt and péppér; drédgé with parmésan chéésé, dip into béatén égg; préss thé chickén in panko bréad crumbs to coat on both sidés; shaké off thé éxcéss.
  3. Héat olivé oil in a pan; add chickén cutléts and cook on low héat until goldén and cookéd through.
  4. LéMON GARLIC PASTA: Cook pasta according to packagé diréction; drain (résérvé about 1/2 cup pasta watér).
  5. Add lémon juicé to a pan; add garlic, lémon zést, a pinch of salt and péppér, and cook until liquid is réducéd to about half.
  6. Add 1 Tbsp buttér and slowly mélt into your saucé, whilé swirling thé pan; add anothér 1 Tbsp buttér and répéat; stir in whipping créam and about 2 Tbsp pasta watér.
  7. Add cookéd pasta and toss to combiné. Sérvé romano chickén ovér lemon garlic pasta.
Romano Chicken


0 Response to "Romano Chicken with Lemon Garlic Pasta"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel