Crispy Chicken Lemon Parmesan Pasta (Printable Version)
Golden chicken cutlets served over creamy lemon parmesan pasta for a crowd-pleasing comfort meal.
# Ingredients:
→ Chicken Cutlets
01 -
2 boneless, skinless chicken breasts
02 -
2 large eggs
03 -
120 grams plain gluten free breadcrumbs
04 -
25 grams grated parmesan cheese
05 -
0.75 teaspoon paprika
06 -
0.75 teaspoon garlic powder
07 -
0.75 teaspoon onion powder
08 -
1 teaspoon Italian seasoning herb blend
09 -
0.5 teaspoon fine sea salt
10 -
0.5 teaspoon ground black pepper
11 -
45 millilitres neutral oil, for frying
→ Lemon Parmesan Pasta
12 -
225 grams gluten free pasta
13 -
1 small shallot, finely diced
14 -
1 tablespoon minced garlic
15 -
60 grams unsalted butter
16 -
1 tablespoon lemon zest
17 -
2 tablespoons freshly squeezed lemon juice
18 -
120 millilitres half and half
19 -
60 millilitres reserved pasta cooking water
20 -
0.5 teaspoon fine sea salt
21 -
0.25 teaspoon ground black pepper
22 -
25 grams grated parmesan cheese
# Steps:
01 -
Slice each chicken breast in half horizontally to create four thin cutlets.
02 -
Bring a large pot of salted water to a boil. Cook gluten free pasta according to package directions. Reserve 60 millilitres of pasta water before draining.
03 -
In a shallow bowl, whisk eggs until smooth. In another shallow dish, combine breadcrumbs, grated parmesan, paprika, garlic powder, onion powder, Italian seasoning, sea salt, and black pepper.
04 -
Dip chicken cutlets one at a time into the beaten eggs, then coat thoroughly in the breadcrumb mixture on both sides.
05 -
Heat oil in a large skillet over medium heat. Fry cutlets for about 3 minutes per side, or until golden and cooked through (internal temperature should reach 75°C). Transfer to a plate and keep warm.
06 -
Wipe out the skillet. Add 15 grams butter and melt over medium-low heat. Sauté diced shallot for 2–3 minutes until softened, then add minced garlic and cook for 1–2 more minutes.
07 -
Add remaining butter to the pan and melt. Stir in lemon zest and lemon juice. Whisk in half and half, reserved pasta water, sea salt, and black pepper. Add grated parmesan and continue stirring until cheese melts and sauce is smooth.
08 -
Add drained pasta to the skillet. Toss gently to coat the noodles evenly in the lemon parmesan sauce, then remove from heat.
09 -
Divide lemon parmesan pasta among serving plates. Top each portion with crispy chicken cutlets and, if desired, garnish with extra parmesan, red pepper flakes, and fresh parsley.
# Notes:
01 -
For a richer sauce, substitute half and half with heavy cream, or use an unsweetened, unflavored dairy-free cream alternative if preferred.