Crispy Chicken Cutlets with Lemon Parmesan Pasta
by: claire cary
This crispy chicken cutlet pasta has perfectly seasoned gluten free chicken cutlets served over a creamy and easy lemon parmesan pasta. This is the dinner recipe you'll keep coming back to!
Ingredients
Chicken
- 2 chicken breasts
- 2 eggs
- ½ cup plain gluten free breadcrumbs
- ¼ cup parmesan
- ¾ teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying about 3 tablespoons
Pasta
- 8 ounces gluten free pasta
- 1 shallot finely diced
- 1 tablespoon minced garlic
- ¼ cup unsalted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup half and half
- ¼ cup pasta water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan
Instructions
- Butterfly the chicken breasts. This means to cut them in half widthwise so you're creating 4 thinner chicken breasts. When you butterfly, you usually don't slice all the way through, but in this case you want to end up with 4 pieces.2 chicken breasts
- Bring a pot of salted water to a boil and cook pasta according to package instructions. Be sure to reserve 1/4 cup of pasta water.
- Meanwhile, whisk the eggs in a shallow bowl.2 eggs
- In another shallow bowl, add the breadcrumbs, parmesan, spices, herbs, salt and pepper.1/2 cup plain gluten free breadcrumbs, 1/4 cup parmesan, 3/4 teaspoon paprika, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Dunk each piece of chicken into the egg wash on both sides, then dip into the breadcrumbs on both sides.
- Heat a skillet with oil over medium heat.Oil for frying
- Once hot, add the chicken and cook on both sides for 3 minutes or until the internal temperature reaches 165 Fahrenheit. Set aside.
- Wipe out the pan, and then to the same pan, add 1 tablespoon of the butter and melt over medium/low heat.
- Saute the shallot for 2-3 minutes, then add in the garlic and saute 1-2 more minutes. Add in the rest of the butter and melt.1 shallot, 1 tablespoon minced garlic, 1/4 cup unsalted butter
- Add in the lemon juice and zest.1 tablespoon lemon zest, 2 tablespoons lemon juice
- Whisk in the half and half, pasta water, salt and pepper.1/2 cup half and half, 1/4 cup pasta water, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup grated parmesan
- Add in the parmesan and stir until melted.
- Add in your cooked pasta and remove from heat. Toss the pasta with the sauce.
- Serve your pasta with the chicken and top and garnish with red pepper flakes, parsley and extra parmesan if desired. Enjoy!
Notes
I opted for half & half instead of heavy cream to make this sauce a bit lighter. You can use heavy cream if you want it richer, or sub for a dairy free cream - just make sure it is unflavored and unsweetened.
Serving: 1serving / Calories: 648kcal / Carbohydrates: 62g / Protein: 39g / Fat: 27g / Saturated Fat: 14g / Sodium: 921mg / Fiber: 3g / Sugar: 3g / Vitamin C: 2mg
