Garlic Parmesan Chicken and Pasta

Next, butterfly the chicken and pound it so it is thin and even. (Pro tip: Put saran wrap over it before using a kitchen mallet or pan to flatten it out) Pat the chicken dry with a paper towel to remove moisture. Grab two prep dishes to prepare the breading station.

In the one prep dish, add the eggs and whisk. In the other dish, add breadcrumbs, finely grated parmesan cheese, salt, and black pepper. Mix well. Dip the chicken into the egg mixture on both sides and let the excess egg drip off. Then, add the chicken into the breadcrumb mixture, pressing gently and repeat on the other side. Repeat this process with every piece.

Fill a pot with water and add to the stove on high heat before starting next step.

Preheat a pan to medium-high heat. Once the pan is hot, add oil to the pan, (I use canola oil or avocado oil). Allow the oil to heat up, then add the chicken carefully and lay away from you to avoid oil splashing on you. Cook for 2 minutes on each side or until golden brown. After they are cooked, add some freshly squeezed lemon juice and a little bit of freshly grated parmesan cheese on top.

Add the pasta to the boiling water and follow package instructions to cook until al dente. Add salt to taste. (Save some pasta water in case!)

In the same pan you cooked the chicken, remove excess oil with a paper towel. Set the heat to medium. Add 2 TBSP of butter to the pan and let it melt. Add the shallots to sauté for two minutes. after 90 seconds or so, add the minced garlic and whisk. Cook for 30 more seconds and add the heavy cream.

Immediately add lemon zest, freshly squeezed lemon (about 1/2 of the lemon), crushed red pepper flakes, black pepper, and a dash of parsley if you desire. Stir. Allow the sauce to cook for about two minutes on medium heat, stirring often, before lowering the heat to low. After lowering the heat, let it simmer for another 1-2 minutes to thicken. Once the sauce is thickened cut the heat, and add the freshly grated parmesan cheese to the sauce slowly and stir.

Add in the cooked pasta and stir to coat the pasta generously. (Add pasta water if needed, this will help the sauce come together if it becomes too thick)

Cut the chicken cutlets and add it on top of the pasta. Garnish with fresh parsley and freshly grated parmesan cheese and enjoy.