Mayo-Crusted Parmesan Chicken with Creamy Lemon Pasta

Ingredients

• 2 chicken breasts (sliced horizontally into thin cutlets)
• 0.25 cup mayonnaise (for brushing)
• 1 cup panko breadcrumbs
• 0.5 cup parmesan cheese (finely grated)
• 8 oz mafalda pasta
• 0.5 cup heavy cream (for the lemon sauce)
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp butter
• 0.25 cup fresh basil (torn or chiffonade)
• salt and pepper (to taste)

Steps

1. 1

   Prepare the chicken by cutting the tenderloin off the back of the breast and then slicing the remaining chicken breast in half horizontally to create thin cutlets.

2. 2

   Brush each chicken piece with a thin, even layer of mayonnaise on one side.

3. 3

   In a shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese. Spoon the mixture over the mayo-brushed side of the chicken, covering it thoroughly and pressing firmly to adhere.

4. 4

   Carefully flip the chicken and repeat the mayo and panko-Parmesan coating on the other side.

5. 5

   Place the chicken on a baking sheet and bake (suggested 400°F / 200°C) until the coating is golden brown and the chicken is cooked through.

6. 6

   While the chicken is baking, bring a large pot of salted water to a boil and cook the Mafalda pasta according to package directions.

7. 7

   Prepare the lemon sauce by combining heavy cream, butter, and lemon juice in a pan over low heat until creamy and luscious.

8. 8

   When the chicken is done, use tongs to flip or remove it, grabbing from the sides rather than using a spatula to avoid disrupting the delicate coating.

9. 9

   Toss the cooked pasta with the lemon sauce and top with the crispy chicken and fresh basil before serving.

Notes

The mayo-based coating is more delicate than a traditional egg and flour dredge. Using tongs to handle the chicken from the sides is essential to keep the crust intact. The author notes this method is 'imperfect' but superior in flavor.

Nutrition per serving

• main dish
• chicken
• pasta
• baked
• dinner
• family-friendly