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Romano Chicken With Lemon Garlic Pasta

Romano Chicken With Lemon Garlic Pasta

What you will need


½ lb chicken breasts (butterfly cut or thinly cut into cutlets)

salt and pepper

½ cup finely grated Parmesan cheese

1 egg

dry parsley

-½ cup panko breadcrumbs (homemade or store bought)

oil for frying (I used a combination of olive oil and sunflower oil)


1/2 lb linguine or spaghetti or other pasta

juice of 1 lemon, or to taste

3 garlic cloves, minced

zest of ¼ lemon

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See also  Old-fashioned CUSTARD PIE

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