Happy Thursday! I can’t believe we are at the end of another week!? In case anyone missed my last post, I celebrated my one year blog anniversary or blogiversary. For the rest of this month I will be sharing some favorite recipes of mine. I am sharing a pasta recipe this week called Linguine alla Limone with Chicken Cutlets. If you know me, you know how much I love lemons. I especially love cooking with them. If you are a lemon lover like myself, then you will really enjoy this dish. It is a great family friendly dish to make during the week or even on the weekends. This recipe is also great to meal prep for the week too.
Linguine alla Limone with Chicken Cutlets
1 pound dried linguine
1-2 tablespoons butter
1/2 cup fresh lemon juice from 2 lemons
2/3 cup parmesan cheese
1-2 teaspoons crushed red pepper flakes (add more if you want extra heat)
2-3 cloves of fresh garlic, chopped or pressed through a garlic crusher
1/3 cup fresh parsley, chopped
1 pound thinly sliced chicken
1 cup seasoned breadcrumbs
oil for frying
1/2 cup Milk or cream (I found this actually helps to coat the chicken cutlets better in the breadcrumbs and they come out crispier too)
Boil a pot of water for the linguine. Follow directions according to package. Once linguine is done strain and return to pot. Add oil so it does not stick. Chop and measure the rest of the ingredients for linguine. To a sauté pan over medium heat add butter. Once butter has completely melted, but not burned add fresh garlic and crushed red pepper flakes. You can omit the crushed red pepper flakes if you do not like them. Cook for about 1-2 minutes until garlic becomes fragrant. At this point, add in fresh lemon juice. Stir mixture and add in linguine. Toss linguine until the mixture is combined well. Add in the parmesan cheese and parsley. Give the linguine a final toss.
Take your thinly sliced pieces of chicken out of the package. Pat them completely dry. Place them on a large plate afterwards. Grab two shallow dishes that you can place breadcrumbs in and milk/cream. Take one piece of the thinly sliced chicken either with your hand or a fork and place it in the shallow bowl with milk/cream. Next, place the piece of chicken in the breadcrumb mixture. Make sure to coat chicken completely in breadcrumbs. After chicken is coated place in a frying pan with oil over medium heat. Cook chicken cutlet for about 3-5 minutes, or until fully cooked. *Chicken should reach a temperature of 165 degrees. Once chicken cutlet is golden brown and fully cooked place on a large plate. Repeat this process until all chicken cutlets have been cooked.
Place linguine in a pasta bowl. Garnish with extra parsley and parmesan cheese. Serve the chicken cutlet whole or sliced. Enjoy!