Ingredients
Chicken
- 2 chicken breasts
- 2 eggs
- ½ cup plain gluten free breadcrumbs
- ¼ cup parmesan cheese, grated
- ¾ teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- About 3 tablespoons oil for frying
Pasta & Sauce
- 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 reserved pasta water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese
Instructions
- Prepare the Chicken: Butterfly the two chicken breasts by slicing each horizontally in half to create four thinner pieces. This ensures even cooking and a crispy crust.
- Cook the Pasta: Bring a pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Reserve ¼ cup of the pasta water before draining.
- Make the Breading Mixture: In a shallow bowl, whisk the two eggs. In a separate shallow bowl, combine the gluten-free breadcrumbs, ¼ cup parmesan, paprika, garlic powder, onion powder, Italian seasoning, ½ teaspoon salt, and ½ teaspoon black pepper.
- Bread the Chicken: Dip each chicken piece into the egg wash, coating both sides, then dip into the breadcrumb mixture, pressing to adhere the coating on both sides.
- Fry the Chicken: Heat about 3 tablespoons of oil in a skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for about 3 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and set aside.
- Sauté Shallot and Garlic: Wipe out the skillet, add 1 tablespoon of butter, and melt over medium-low heat. Add the finely diced shallot and sauté for 2-3 minutes until soft. Add minced garlic and sauté for an additional 1-2 minutes.
- Make the Lemon Parmesan Sauce: Add the remaining butter to the skillet and melt. Stir in lemon zest and lemon juice. Whisk in half and half and reserved pasta water, then season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Add Parmesan: Stir in ½ cup grated parmesan cheese until melted and sauce is smooth.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat with the lemon parmesan sauce. Remove from heat.
- Serve: Plate the lemon parmesan pasta and top with the crispy chicken cutlets. Garnish with red pepper flakes, parsley, and extra parmesan if desired. Enjoy!
Notes
- Using half and half instead of heavy cream lightens the sauce; for a richer sauce, swap with heavy cream.
- For a dairy-free option, substitute half and half and parmesan with unsweetened, unflavored dairy-free alternatives.
- Make sure to reserve pasta water to help adjust the sauce consistency.
- Butterfly chicken breasts evenly for uniform cooking and crispiness.
- Monitor oil temperature while frying to avoid burning the breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
- Diet: Gluten Free
