PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Servings: 2

Crispy, juicy, and flavorful breaded chicken served over pasta that has been tossed in a simple yet delightful lemon garlic cream sauce. It’s one of the best chicken and pasta dishes that you can easily make it less than thirty minutes!



1 egg

1/2 pound chicken breasts, butterflied or thinly cut into cutlets

1/2 c. finely grated Parmesan cheese or Romano cheese

1/2 c. panko bread crumbs, homemade or store-bought

oil for frying – I used a combination of olive oil and sunflower oil

dry parsley

salt and pepper


2 tablespoons butter, cold

3 cloves garlic, minced

1/2 pound linguine or spaghetti or other pasta

zest from 1/4 lemon

2-3 tablespoons whipping cream, or to taste

salt, pepper

juice from 1 lemon, or to taste

How to make Romano Chicken with Lemon Garlic Pasta


Step 1: In a shallow dish, place the Parmesan cheese. In a different dish, place the beaten egg and dry parsley. And the panko bread crumbs in the third dish.

Step 2: Sprinkle the chicken cutlets with salt and pepper. In the Parmesan cheese, dredge the chicken cutlets, then dip them into the beaten egg. In the panko breadcrumbs, press the chicken, coating both sides. Shake the excess off and place it in a hot pan with oil. Cook the cutlets over low heat until cooked through and golden.

Step 3: Following the package directions, cook the pasta. Set aside about a half cup of the pasta water and drain the rest.

Step 4: To a pan, add the lemon juice along with the garlic, and lemon zest, and season with a pinch of salt and pepper. Cook until the liquid is decreased to about half.

Step 5: Into the sauce, slowly melt 1 tablespoon butter while swirling the pan, then add another 1 tablespoon butter and repeat the step. Next, add the whipping cream and around 2 tablespoons of the reserved pasta water. Stir well.

Step 6: To the sauce, add the cooked pasta and toss to coat. Serve the Romano chicken over the lemon, and garlic pasta. Enjoy immediately!


PIN THIS RECIPE to any of your relevant boards if you want to make it later...