Crispy Chicken Cutlets with Lemon Parmesan Pasta
Savor the comfort of crispy chicken cutlets paired with flavorful lemon parmesan pasta in this easy-to-follow recipe.
Ingredients
For the Chicken
- 2 pieces chicken breasts lean protein
- 2 pieces eggs binding agent
- ½ cup plain gluten free breadcrumbs crispy coating
- ¼ cup parmesan flavor enhancer
- ¾ teaspoon paprika color and mild spice
- ¾ teaspoon garlic powder aromatic flavor
- ¾ teaspoon onion powder aromatic flavor
- 1 teaspoon Italian seasoning herb blend for depth
- ½ teaspoon salt enhances overall taste
- ½ teaspoon black pepper spicy warmth
- 3 tablespoons oil for frying cooking medium
For the Pasta
- 8 ounces gluten free pasta base for the dish
- 1 piece shallot finely diced, mild onion flavor
- 1 tablespoon minced garlic aromatic depth
- ¼ cup unsalted butter for richness
- 1 tablespoon lemon zest bright citrus flavor
- 2 tablespoons lemon juice tartness
- ½ cup half and half creamy consistency
- ¼ cup pasta water for sauce consistency
- ½ teaspoon salt enhances flavor
- ¼ teaspoon black pepper spicy touch
- ½ cup grated parmesan adds richness and flavor
Instructions
Preparation
- Start by butterflying the chicken breasts. Slice each breast in half horizontally, creating four thinner pieces.
- Bring a pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions, reserving ¼ cup of the pasta water.
- Whisk the eggs in a shallow bowl until well beaten.
- In another shallow bowl, mix the breadcrumbs, parmesan, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Cooking
- Dip each chicken piece in the egg wash, then transfer to the breadcrumb mixture and press gently to adhere.
- Heat oil in a skillet over medium heat and cook the breaded chicken for about three minutes on each side until golden brown and cooked through.
- Remove the chicken and wipe out the skillet. Melt 1 tablespoon of butter in the skillet.
- Add the shallot and sauté for 2-3 minutes. Then add the minced garlic and sauté for an additional 1-2 minutes.
- Incorporate the remaining butter, lemon juice, and zest into the mixture, followed by the half and half and reserved pasta water. Add salt and black pepper.
- Stir in the grated parmesan until melted, creating a creamy sauce.
- Add the cooked pasta and toss until evenly coated with the sauce.
- Plate the pasta and top with crispy chicken cutlets. Optionally garnish with red pepper flakes, parsley, and extra parmesan.
Notes
For best results, ensure the oil is hot enough, let the chicken rest after cooking, and adjust the sauce consistency with more pasta water if needed.