PAN FRIED CHICKEN WITH CREAMY LEMON PASTA SAUCE

12 oz fettuccini pasta or spaghetti

1 lb boneless skinless chicken breast (cut into 4 even pieces and pounded thin)

1 egg

1 Tbsp milk

1 cup panko bread crumbs

1/2 tsp salt

1/8 tsp black pepper

2 Tbsp olive oil

Lemon Cream Sauce

1 large lemon, zested and juiced

2 Tbsp unsalted butter

2 garlic cloves minced

1/4 tsp onion powder

2 cups heavy whipping cream

1/2 tsp salt

1/3 cup parmesan cheese

OPTIONAL INGREDIENTS:

1 Tbsp parsley optional garnish

2 Lemons (serve 1/2 lemon on plate for squeezing over plate)

Instructions

Cook Pasta:

Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)

Make Lemon Chicken:

While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1-2 tsp lemon zest, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.

Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. 

Make Lemon Cream Sauce:

In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.

Add 2 cups heavy cream, 1-2 tsp lemon zest and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.

Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt and pepper.

Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with the chicken.