Crispy Parmesan Chicken with Lemon Pasta
Crispy Parmesan Chicken
The chicken element of this recipe is a slight variation of one from Pinch of Yum (an account I just adore!)
1 ½ pounds chicken breast cutlets, patted dry
3/4 cup grated Parmesan cheese
1 1/2 cup panko bread crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1/3 cup mayonnaise
Avocado oil spray
Garnish: Fresh basil or parsley
Heat the oven to 425 degrees.
Line a baking sheet with parchment. Place the chicken pieces on the baking sheet. Season both sides with salt and pepper.
Mix the parmesan, panko, paprika, garlic powder, and salt in a shallow bowl.
Brush both sides of the chicken with a light layer of mayonnaise. Working with one piece at a time, press into the panko mixture to evenly both sides. Carefully place the chicken pieces on the parchment lined baking sheet. Spray the top side lightly with avocado oil spray.
Bake for 15 minutes then turn on the broiler and broil for 1-2 minutes. No need to flip.
Remove from the oven and let rest before slicing into strips.
Lemon Pasta
3 tablespoons butter
A drizzle of olive oil
3-4 cloves garlic, minced
8 ounces pennetine pasta
2 -3 cups chicken broth (I like to add 2-3 teaspoons chicken bouillon to the broth for this- but it’s optional)
1 cup heavy cream
Freshly ground black pepper
Juice of ½ lemon
1 cup grated Parmesan
Heat the butter and olive oil in a large pan over medium heat.
Add the garlic and saute for about 30 seconds or until fragrant
Add the dry pasta, stirring to fully coat.
Add 2 cups of the broth and all the cream. (you may add more broth as needed while the pasta cooks)
Stir well, making sure pasta is fully submerged.
Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened, adding more broth is needed.
Stir in the lemon juice and Parmesan, stirring until smooth and creamy.
Finish with freshly ground black pepper.
Assemble the dish:
Spoon the pasta into shallow pasta bowls. Use a knife to transfer an entire sliced cutlet neatly on top . Scatter a chiffonade of basil or chopped parsley overtop. Serve with a lemon wedge.
