Prep
15m
Cook
20m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Prepare the Chicken Cutlets
1.
Set up three stations: flour on a plate, beaten egg in a bowl, and breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper on another plate.
2.
Season chicken with salt and pepper.
3.
Dredge each cutlet in flour, then dip in egg, then coat in breadcrumbs. Press firmly to coat evenly.
4.
Heat oil in a skillet over medium heat. Fry chicken 3–4 minutes per side, or until golden and cooked through.
5.
Set aside on a paper towel-lined plate to drain.
Make the Lemon Pasta
1.
Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
2.
In a skillet, melt 2 tbsp butter over medium heat.
3.
Add pinch of flour and stir
4.
Add garlic and sauté for about 30 seconds, just until fragrant.
5.
Stir in lemon zest, lemon juice, and cream. Simmer 1–2 minutes.
6.
Add Parmesan and cooked pasta. Toss to coat evenly. Add a bit of reserved pasta water to loosen the sauce if needed.
7.
Season with salt and pepper to taste.
Serve
1.
Plate the creamy lemon pasta and top with sliced chicken cutlets.
2.
Garnish with chopped parsley and extra parmesan or lemon zest if desired.
For
2
M
I
For the Chicken Cutlets:
1
Boneless, skinless chicken breast, sliced in half lengthwise to make 2 thin cutlets
1/2
cup
All-purpose flour
1
Large egg
1/2
cup
Breadcrumbs, Italian-style or panko
1/4
cup
Grated Parmesan cheese
Salt
Black pepper
1/2
tsp
Garlic powder
1/4
tsp
Paprika, optional
Vegetable oil, for frying
For the Lemon Pasta:
4
oz
Spaghetti or linguine
2
tbsp
Butter
1–2
cloves
Garlic, minced
1
pinch
Flour
Zest of 1/2 lemon
Juice of 1/2 to 1 lemon, to taste
1/4
cup
Heavy cream
2
tbsp
Grated Parmesan cheese
Salt
Black pepper
Fresh parsley, chopped, for garnish
+ Add all to shopping list
Per Serving
Calories
450kcal
Fat
20.5g
Carbs
45g
Protein
21g
Chardonnay
Cancel
Prep
15m
Cook
20m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Prepare the Chicken Cutlets
1.
Set up three stations: flour on a plate, beaten egg in a bowl, and breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper on another plate.
2.
Season chicken with salt and pepper.
3.
Dredge each cutlet in flour, then dip in egg, then coat in breadcrumbs. Press firmly to coat evenly.
4.
Heat oil in a skillet over medium heat. Fry chicken 3–4 minutes per side, or until golden and cooked through.
5.
Set aside on a paper towel-lined plate to drain.
Make the Lemon Pasta
1.
Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
2.
In a skillet, melt 2 tbsp butter over medium heat.
3.
Add pinch of flour and stir
4.
Add garlic and sauté for about 30 seconds, just until fragrant.
5.
Stir in lemon zest, lemon juice, and cream. Simmer 1–2 minutes.
6.
Add Parmesan and cooked pasta. Toss to coat evenly. Add a bit of reserved pasta water to loosen the sauce if needed.
7.
Season with salt and pepper to taste.
Serve
1.
Plate the creamy lemon pasta and top with sliced chicken cutlets.
2.
Garnish with chopped parsley and extra parmesan or lemon zest if desired.
For
2
M
I
For the Chicken Cutlets:
1
Boneless, skinless chicken breast, sliced in half lengthwise to make 2 thin cutlets
1/2
cup
All-purpose flour
1
Large egg
1/2
cup
Breadcrumbs, Italian-style or panko
1/4
cup
Grated Parmesan cheese
Salt
Black pepper
1/2
tsp
Garlic powder
1/4
tsp
Paprika, optional
Vegetable oil, for frying
For the Lemon Pasta:
4
oz
Spaghetti or linguine
2
tbsp
Butter
1–2
cloves
Garlic, minced
1
pinch
Flour
Zest of 1/2 lemon
Juice of 1/2 to 1 lemon, to taste
1/4
cup
Heavy cream
2
tbsp
Grated Parmesan cheese
Salt
Black pepper
Fresh parsley, chopped, for garnish
+ Add all to shopping list
Per Serving
Calories
450kcal
Fat
20.5g
Carbs
45g
Protein
21g
Chardonnay
Cancel
