- Prep
- 25 min
- Cook
- 35 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 610 kcal
Quick summary
“This dish brings together thin chicken fillets breaded in a crunchy panko and parmesan crust and fried until golden, accompanied by long pasta tossed in a velvety heavy cream sauce with lemon zest and juice. A classic and balanced composition in 35 minutes.”
What you need to know
- The standard three-step breading with flour, egg beaten with milk, and panko with parmesan cheese ensures a sealed and crispy shell.
- The fragrant garlic butter with lemon zest builds the aromatic base that welcomes the drained al dente pasta.
- The emulsion of heavy cream with parmesan and the reserved pasta cooking water creates a silky sauce that clings to the strands.
Ingredients
Main
- large (about 400g each) Chicken breasts
- cup (for the chicken) Grated Parmesan
- cup Panko breadcrumbs
- cup All-purpose flour
- units Large eggs
- tablespoons Milk
- teaspoon Garlic powder
- teaspoon Smoked paprika
- Salt
- Black pepper
- cup Vegetable oil (for frying)
- grams Spaghetti or Fettuccine
- tablespoons Unsalted butter
- cloves Minced garlic
- cup Chicken broth (or vegetable)
- cup Fresh cream
- cup (for the dough) Grated Parmesan
- tablespoons Sicilian lemon juice
- teaspoon Sicilian lemon zest
- tablespoons Fresh chopped parsley
Instructions
Principal
- Prepare the Chicken: Cut the chicken breasts in half horizontally to obtain 4 thin fillets. Season both sides with salt and black pepper. Set aside.
- Prepare the breading line in three shallow plates: in the first, mix the wheat flour, garlic powder, and paprika. In the second, beat the eggs with the milk. In the third, combine the Panko and 1 cup of grated parmesan.
- Bread each chicken fillet, passing it first through the flour mixture, then the eggs, and finally through the Panko and parmesan mixture. Press well so the topping adheres completely.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken fillets for 3-4 minutes per side, or until golden and crispy. Transfer to a plate lined with paper towels. Mantenha aquecido.
- Prepare the Dough: Cook the pasta of your choice (spaghetti or fettuccine) according to the package instructions until al dente. Reserve 1 cup of the cooking water before draining.
- In the same skillet (or a clean one), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Do not let it brown to avoid bitterness.
- Add the chicken broth and fresh cream. Let it simmer gently for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from the heat. Fold in the 1/2 cup of grated Parmesan, Meyer lemon juice, and lemon zest. Mix well until the cheese melts and the sauce is smooth. Season with salt and pepper.
- Add the cooked pasta to the sauce. If necessary, use some of the reserved pasta cooking water to adjust the consistency of the sauce, making it nice and creamy. Finish with fresh parsley.
- To Serve: Divide the creamy polenta among plates. Cover each portion with a crispy parmesan chicken fillet. Serve immediately, garnishing with more lemon zest and parsley, if desired. The secret to this recipe is the harmony between crunchiness and creaminess.
Chef's tips
- Beat the chicken breast fillets gently with a culinary mallet to level the thickness to about 1 centimeter.
- Fry the chicken in hot vegetable oil at 180°C over medium-high heat, waiting 3 to 4 minutes on each side without stirring prematurely.
- Drain the fried fillets on a wire rack instead of paper towels so the bottom steam doesn't soften the panko breading.
Variations
- Top the fried fillets with a slice of mozzarella and broil in the oven for 3 minutes before placing them on the dough.
- Add desalted capers sautéed in butter to the lemon sauce to provide occasional bursts of saline acidity.
- Finish the dish with freshly torn basil leaves to complement the chopped parsley.
Substitutions
- The panko breadcrumbs can be substituted with coarsely crushed stale bread or crispy homemade breadcrumbs.
- The spaghetti or fettuccine can be swapped for linguine, rigate penne, or fresh tagliatelle made with durum wheat semolina.
- The chicken breast can be replaced with boneless chicken thigh fillets or thin pork loin escalopes.
How to store
Keep the fried chicken and the pasta with sauce in separate containers in the refrigerator for up to 3 days. Reheat the chicken in the hot oven.
Can it be frozen?
Freeze only the raw breaded chicken fillets on a baking sheet and pack in plastic bags for up to 2 months. Fry frozen.
What to serve with
Serve with arugula leaf salad seasoned with balsamic vinegar and a glass of dry white wine like chilled Sauvignon Blanc.
Frequently asked questions
How to prevent the parmesan cheese breading from burning before the chicken cooks?
Keep the oil at a controlled medium temperature; the thin fillet cooks in 3 to 4 minutes, exactly the time for the panko and cheese to brown.
Why should Meyer lemon juice be added only at the end of the sauce?
The juice added under intense boiling can curdle the heavy cream and lose its volatile aromatic freshness; add to low heat.
What is the advantage of using panko flour instead of regular breadcrumbs?
Panko has larger and airier flakes that absorb less fat during frying, resulting in a lighter and crunchier crust.
How to keep the sauce creamy without getting excessively thick?
Add ladles of the salted pasta cooking water little by little, mixing vigorously with the butter and parmesan cheese.
