Creamy Lemon Pasta with Parmesan Crusted Chicken

Ingredients

• 10 oz fettuccine pasta
• 5 garlic (cloves, minced)
• 0.5 yellow onion (chopped)
• 5 tbsp butter
• 2 tbsp olive oil (for the sauce)
• 1 cup heavy cream
• 1 lemon juice (juice of 1 lemon)
• 1 cup Parmesan cheese (grated, for the sauce)
• salt and pepper (to taste)
• fresh parsley (chopped for garnish)
• 3 chicken breasts (filet in half to make cutlets)
• 3 eggs (beaten)
• 1 lemon zest (zest of 1 lemon)
• 1 cup panko bread crumbs
• 0.5 cup Italian breadcrumbs
• 0.33 cup Parmesan cheese (grated, for the breading)
• 2 tbsp olive oil (for frying chicken)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the fettuccine pasta in a large pot of boiling salted water according to the package instructions. Drain and set aside.

3. 3

   Season the chicken cutlets with salt, pepper, and your preferred spices (the author suggests using the same spices as the pasta but without paprika).

4. 4

   Prepare the breading station: in one bowl, have the beaten eggs mixed with lemon zest. In another bowl, combine the panko bread crumbs, Italian breadcrumbs, and 1/3 cup grated Parmesan cheese.

5. 5

   Dip each seasoned chicken cutlet into the beaten egg mixture, then coat thoroughly with the breadcrumb and Parmesan mixture.

6. 6

   Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the chicken cutlets for about 4 minutes on each side until golden.

7. 7

   Transfer the browned cutlets to a baking dish and bake in the preheated oven for 15 minutes, or until the internal temperature reaches 165°F and they are cooked through.

8. 8

   While the chicken bakes, prepare the sauce. In a large pan, melt 5 tablespoons of butter over medium heat. Add the minced garlic and chopped onion and sauté until fragrant.

9. 9

   Pour in the heavy cream and bring to a gentle simmer for 2-3 minutes.

10. 10

    Add the lemon juice, 1 cup of grated Parmesan cheese, salt, and pepper. Stir continuously until the sauce becomes creamy and the cheese is melted.

11. 11

    Add the cooked fettuccine to the pan and toss until the pasta is well coated in the lemon cream sauce.

12. 12

    Serve the pasta topped with the crispy Parmesan chicken and garnish with fresh chopped parsley.

Notes

The author mentions using 'same spices used for chicken without paprika' for the breading, implying a standard seasoning of salt, pepper, and perhaps garlic/onion powder. Ensure the chicken is fileted thinly for even cooking and maximum crispiness.

Nutrition per serving

• main
• dinner
• pasta
• chicken
• lemon
• creamy
• baked
• pan-fried