What you’ll need
ROMAN CHICKEN:
½ lb hen breasts (butterfly reduce or thinly reduce into cutlets)
salt and pepper
½ cup finely grated Parmesan cheese
1 egg
dry parsley
-½ cup panko breadcrumbs (selfmade or retailer purchased)
oil for frying (I used a mixture of olive oil and sunflower oil)
LEMON AND GARLIC PASTA:
1/2 lb linguine or spaghetti or different pasta
juice of 1 lemon, or to style
3 garlic cloves, minced
zest of ¼ lemon
2 tablespoons butter, chilly
2-3 tablespoons whipped cream, or to style
salt pepper
How one can do it
ROMAN CHICKEN:
Place the parmesan in a deep dish. In one other dish, put the overwhelmed egg with the dry parsley; within the third dish put the panko breadcrumbs.
Season the hen cutlets with salt and pepper; sprinkle with parmesan, dip in overwhelmed egg; press the hen into the panko breadcrumbs to coat each side; shake off extra.
Warmth olive oil in skillet; add the hen cutlets and prepare dinner over low warmth till browned and cooked via.
LEMON AND GARLIC PASTA:
Prepare dinner pasta in keeping with package deal instructions; drain (reserve about ½ cup pasta water).
Add lemon juice to saucepan; add the garlic, lemon zest, a pinch of salt and pepper and prepare dinner till the liquid is diminished by about half.
Add 1 tablespoon of butter and slowly soften into your sauce, whereas swirling the pan; add one other 1 tablespoon of butter and repeat the operation; stir in whipping cream and about 2 tablespoons pasta water.
Add cooked pasta and toss to mix. Serve hen romano over lemon-garlic pasta.