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Crispy chicken cutlets paired with creamy lemon parmesan pasta is the ultimate weeknight upgrade. You get golden juicy chicken and a zesty pasta that feels special but comes together with a few smart shortcuts from the pantry. This meal is so comforting that I find myself making it on both busy worknights and special occasions. It is naturally gluten free and can be tweaked to fit your routine.
The first time I put this combo on the table my family barely said a word because they were so busy cleaning their plates Once you try these crispy chicken cutlets over lemony parmesan noodles you might find yourself craving them every week like we do
Ingredients
- Chicken breasts: Sliced thin for quick cooking Choose organic or air chilled if available for better flavor
- Eggs: Help the coating stick Reach for pasture raised if you can for richer yolk
- Plain gluten free breadcrumbs: Give that classic crunch Use panko style for the crispiest bite
- Parmesan cheese: Packs umami into both chicken and pasta Freshly grate for best melt
- Paprika: Adds warm color and mild spice Smoked or sweet both work well
- Garlic powder: Brings savory notes Use fresh garlic in the sauce for extra punch
- Onion powder: Subtle sweetness and depth
- Italian seasoning: Rounds out the flavors with herbs Dried works great or use your favorite blend
- Salt and black pepper: Essential seasoning Use flaky salt if you have it for better texture
- Oil for frying: Neutral oil like avocado or canola for crisping
- Pasta: Gluten free noodles suit any diet Choose a shape that holds sauce like rigatoni fusilli or spaghetti
- Shallot: Sweet and mild onion flavor Finely dice for a silky sauce
- Minced garlic: For aromatic punch Use fresh for maximum impact
- Unsalted butter: Creates a luxurious base Opt for European style for extra richness
- Lemon zest and juice: Lifts the entire dish Always zest first then juice for max flavor
- Half and half: Makes the sauce light and creamy You can sub with dairy free milk or heavy cream if needed
- Pasta water: Adds silkiness and helps sauce stick to noodles Always save a little before draining
- Salt and black pepper: Season to taste freshly ground is best
- Grated parmesan: Melts into the sauce for creaminess Fresh is worth the few extra minutes
Step-by-Step Instructions
- Prepare the Chicken:
- Slice chicken breasts in half widthwise to make four thinner pieces. Aim for even thickness so every piece cooks at the same rate.
- Get the Pasta Started:
- Bring a pot of salted water to a rolling boil. Cook your gluten free pasta according to the package for al dente texture. Reserve a quarter cup of the pasta water before draining.
- Set Up the Dredging Station:
- Crack eggs into a shallow bowl and whisk until smooth. In a separate bowl stir together breadcrumbs parmesan paprika garlic powder onion powder Italian seasoning salt and pepper until evenly mixed.
- Coat the Chicken:
- Dip each chicken piece first in the egg making sure both sides are coated. Next press firmly into the breadcrumb mixture so the coating sticks all over.
- Pan Fry the Chicken:
- Heat oil in a large skillet over medium heat. When the oil is shimmering lay in the chicken without crowding. Fry each side for about three minutes or until deeply golden and the temperature reaches 165 Fahrenheit inside. Remove and keep warm.
- Make the Lemon Parmesan Pasta Sauce:
- Wipe out the pan and melt a tablespoon of butter over medium low heat. Sauté the shallot for two to three minutes until softened and translucent. Add minced garlic and cook one to two more minutes so it is fragrant.
- Build the Sauce:
- Add the remaining butter to the pan and melt it. Stir in the lemon zest and juice. Pour in half and half pasta water salt and pepper. Whisk well to combine.
- Melt in the Cheese:
- Add freshly grated parmesan stirring until it melts into a smooth creamy sauce. If it gets too thick add a splash more pasta water.
- Coat the Pasta:
- Tip in your cooked pasta and gently toss to coat every noodle. Remove from the heat once the sauce is glossy and clings to the pasta.
- Serve and Garnish:
- Arrange pasta in shallow bowls. Top with crispy chicken cutlets and finish with extra parmesan chopped parsley or red pepper flakes to taste.
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My favorite ingredient in this recipe has to be the lemon zest It wakes up the whole dish and adds sunny brightness I still remember my daughter’s face the first time she tasted this combination Her eyes lit up and she asked for seconds before I even sat down
Storage Tips
Leftovers keep best in airtight containers in the fridge for up to three days Store the crispy chicken and pasta separately if you want to preserve that crunch. Reheat chicken in a skillet or oven instead of the microwave when you can to avoid sogginess. Add a splash of water or milk to the pasta when reheating so the sauce stays creamy.
Ingredient Substitutions
You can use chicken thighs instead of breasts for extra juicy cutlets or try turkey cutlets for variety. For the pasta sauce dairy free butter and cream work well as long as they’re unsweetened and unflavored. Any hard aged cheese like pecorino stands in for parmesan if needed.
Serving Suggestions
This dish really shines with a green salad or roasted vegetable on the side. Add fresh arugula tossed with lemon or a crisp cucumber salad for a complete meal. You can also slice the chicken and serve family style for easier sharing.
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Cultural Spotlight
Chicken cutlets are a comfort classic in many European cuisines sometimes called schnitzel or milanesa. The zesty lemon parmesan flavor in the pasta echoes southern Italian pasta traditions where citrus and sharp cheese are the stars. This fusion makes for a meal that feels both homey and just a little bit fancy.
Recipe FAQs
- → How do you achieve extra crispy chicken cutlets?
Dredge the chicken well in egg and gluten-free breadcrumbs with parmesan, then fry in hot oil until golden on both sides. Don’t overcrowd the pan for best results.
- → Can regular pasta be used instead of gluten free?
Yes, you can substitute regular wheat pasta if gluten isn’t a concern. Cook according to package directions for desired texture.
- → What can I substitute for half and half in the sauce?
Heavy cream yields a richer sauce, while dairy-free unsweetened cream also works. Just ensure it’s not sweetened or flavored for best results.
- → Why add pasta water to the sauce?
Pasta water helps the sauce cling to the noodles and adds a touch of starch, resulting in a silky, well-emulsified finish.
- → How do I avoid dry chicken cutlets?
Butterflying the chicken ensures even thickness, so it cooks quickly without drying out. Remove from pan as soon as it reaches 165°F.