Chicken Romano with Lemon Garlic Butter Sauce Pasta
Course: Dinner
Cuisine: Italian
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Calories: 3082kcal
The ultimate Chicken Romano recipe with a creamy Lemon Garlic Butter Sauce Pasta. Learn how fresh ingredients and Rubbermaid® Brilliance™ containers make it better!
Pound chicken to 1/2-inch thickness and season with salt and pepper.
Place Romano cheese in one bowl, eggs in a second bowl, and the panko/flour mixture in a third bowl.
Dredge chicken first in Romano cheese, then in the egg wash, and finally in the Italian bread crumb mixture.
Cook each cutlet in a pan over medium heat with olive oil until golden brown and internal temperature reaches 165°F.
Place in an oven at holding temperature (around 140-175°F).
For the Lemon Garlic Butter Sauce Pasta:
Bring 32 oz of water to a boil with about 1/2 cup of salt. Cook pasta according to package instructions, drain, and reserve about 1/4 cup of pasta water.
In a separate pan, heat 1 tbsp olive oil and add minced garlic.
Add lemon juice, butter, and heavy cream; bring to a simmer.
Stir in reserved pasta water and reduce until sauce starts to thicken; add another tablespoon of butter.
Grate in lemon zest and Romano cheese, and stir in cooked pasta.
Slice chicken into thin strips and place over pasta.