Chicken Cutlets with Lemon Pasta

• temps total: 3 minutes

Ingrédients

2 boneless, skinless chicken breasts, pounded thin

Flour, seasoned with salt & pepper

2 eggs, beaten and seasoned with salt & pepper

Bread crumbs, seasoned with salt & pepper

½ cup grated Parmesan

2 tbsp fresh parsley, chopped

Olive oil (for frying)

For the Pasta & Sauce:

½ lb penne pasta

2–3 shallots thinly sliced

3 cloves garlic, minced

2 tbsp butter

1 cup heavy cream

Juice of 1 lemon

¼ cup grated pecorino

A few shavings of Parmesan (for sauce & garnish)

Salt & pepper to taste

Pinch of red pepper flakes

Reserved pasta water (about ½ cup)

Instructions

Boil the Pasta:

Cook penne in salted water until al dente. Reserve ½ cup of pasta water before draining.

Bread the Chicken:

Season flour, eggs, and breadcrumbs with salt & pepper.

Mix grated Parmesan and parsley into the breadcrumb bowl.

Dredge chicken in flour, dip in eggs, then coat in breadcrumb mixture.

Fry the Cutlets:

Heat olive oil in a pan over medium heat. Fry chicken until golden and cooked through, about 3–4 minutes per side. Rest on paper towels.

Make the Sauce:

In a separate pan, melt butter and sauté garlic and shallots until soft and fragrant. Stir in heavy cream and let it simmer.

Add lemon juice, pecorino, and shaved Parmesan. Season with salt, pepper, and a pinch of red pepper flakes. Loosen the sauce with reserved pasta water if needed.

Bring It Together:

Toss cooked penne in the sauce until coated and glossy.

Serve:

Slice chicken cutlets and serve on top of the pasta. Garnish with extra shaved Parmesan and parsley.

Notes

Buttery, lemony, creamy, crispy—all the things. A full-flavored pasta dinner that hits every note.