What You’ll Need:
Romano Chicken:
½ lb chicken breasts (butterflied or thinly cut into cutlets)
salt and pepper
½ cup finely grated parmesan cheese
1 egg
dry parsley
-½ cup panko bread crumbs (homemade or store-bought)
oil for frying (I used a combination of olive oil and sunflower oil)
Lemon Garlic Pasta:
1/2 lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from ¼ lemon
2 Tbsp butter, cold
2-3 Tbsp whipping cream, or to taste
salt, pepper
To complete your reading, please click on >
Romano Chicken With Lemon Garlic Pasta
