Romano Chicken with Lemon Garlic Linguini

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Servings: 4

Mouthwatering delicious lemon and garlic pasta topped with romano cheese chicken tenders, lightly breaded and fried. Pass extra freshly grated cheese at the table. Inspired by Zee @ Kitchen Nostalgia https://www.kitchennostalgia.com/meat/chicken/romano-chicken-with-lemon-garlic-pasta.html 

1 lb chicken tenders or chicken breasts cut into strips

Salt and pepper

½ cup romano cheese, or parmesan, grated

2 eggs

1 Tbsp parsley

½ cup breadcrumbs or panko crumbs

½ cup olive oil, for frying

Lemon Garlic Pasta:

1 lb linguini, cooked according to package directions

1 lemon, zested & juiced

3 cloves garlic, minced

3 Tbsp butter

½ cup heavy cream

Salt and pepper, to taste

2 green onions, sliced for garnish

Romano or parmesan cheese, freshly grated for topping hot pasta

Season the chicken with salt and pepper. Have three shallow dishes in a row, one with the grated cheese, one with the eggs and parsley and the last with the panko or breadcrumbs. Place chicken in the cheese, then the eggs, then in the bread crumbs making sure to coat thoroughly in each dish.

Heat enough olive oil in a skillet over medium-high heat and fry the tenders until golden on both sides and cooked through.

Cook the linguini and drain, keeping it warm. Cook lemon juice and zest, garlic, butter, cream, salt and pepper in a medium-sized skillet over medium-low heat until reduced by ⅓ its volume. Toss pasta in the sauce to combine. Serve with the chicken tenders on top and green onions. Pass extra cheese tableside.