Ingredients
Method
- Melt 4 tablespoons of unsalted butter in a shallow dish. In a separate dish, mix ½ cup Italian breadcrumbs, ½ cup freshly grated Parmesan cheese, and ¼ cup all-purpose flour.
- Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Dip 4 chicken cutlets first in the melted butter until fully coated, then in the breadcrumb mixture. Press the coating onto each cutlet until evenly coated.
- Cook the chicken in the pre-heated skillet for 3-4 minutes per side until crispy and cooked to 165°F. Remove from the skillet and place on a wire rack to drain.
Creamy Lemon Garlic Pasta
- Meanwhile, cook 8 ounces of spaghetti according to package directions. Reserve some pasta water before draining. Set aside.
- Heat a medium skillet over medium-high heat. Add ½ cup heavy whipping cream, ½ cup freshly grated Parmesan cheese, 2-3 teaspoons lemon zest, 2-3 tablespoons fresh lemon juice, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Whisk the sauce ingredients together and cook until the sauce thickens, about 2-3 minutes. Whisk in 3-4 tablespoons of pasta water to loosen and smooth the sauce, adding more 1 teaspoon at a time until desired consistency is reached (note: sauce will thicken as it sits).
- Remove the sauce from the heat and add the cooked pasta. Toss the pasta in the sauce until well coated. Slice the chicken and serve it on top. Garnish with chopped fresh parsley, additional lemon zest, and Parmesan cheese, if desired.
Nutrition
Notes
For more sauce, double the ingredients of the sauce and prepare according to the instructions.
Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 30-second increments until heated through. I like to reserve some additional pasta water before I dump it, then add a tablespoon or two to the pasta when reheating it. This can help prevent the sauce from splitting when being reheated. Simply pour the additional pasta water over the pasta, heat it for about 60 seconds, then stir it together well to help the pasta water incorporate with the sauce.
To reheat the chicken cutlets and keep the breading crispy, cook them in the air fryer at 375 degrees Fahreneheit for 3-5 minutes, until heated to an internal temperature of 165 degrees Fahrenheit.
I don’t recommend freezing this recipe, since the chicken will get soggy and the sauce is likely to split upon thawing and reheating after being frozen.