- 4 pieces Chicken cutlets About 1 pound chicken breasts sliced thin
- 6 tablespoons Unsalted butter Divided
- ½ cup Italian breadcrumbs
- ½ cup Freshly grated parmesan cheese
- ¼ cup All-purpose flour
- 8 ounces Spaghetti Or other thin pasta
- ½ cup Heavy whipping cream
- ½ cup Freshly grated parmesan cheese
- 2-3 teaspoons Lemon zest The zest of 1 lemon
- 2-3 tablespoons Fresh lemon juice The juice of 1 lemon
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 3-4 tablespoons Pasta water More as needed
- Chopped fresh parsley For garnish
- Melt 4 tablespoons of the unsalted butter in a shallow dish. In a separate bowl, mix Italian breadcrumbs, freshly grated parmesan cheese, and all-purpose flour.
- Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Dip chicken cutlets first in the melted butter until fully coated, then in the breadcrumb mixture, pressing the coating onto each cutlet until evenly coated.
- Cook the chicken in the preheated skillet for 3-4 minutes on each side until the outsides are crispy and the chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove from the skillet and place on a wire rack to drain.
- Meanwhile, cook spaghetti according to the package directions. Reserve some of the pasta water before draining the pasta. Set aside.
- In another skillet over medium-high heat, add heavy whipping cream, freshly grated parmesan cheese, lemon zest, fresh lemon juice, garlic powder, salt, and ground black pepper.
- Whisk the sauce ingredients and cook until the sauce thickens, about 2-3 minutes. Gradually add pasta water until the sauce reaches your desired consistency.
- Remove the sauce from heat and add the cooked pasta. Toss the pasta in the sauce until well coated, slice the chicken, and serve it on top.
- Garnish with chopped fresh parsley and additional lemon zest and parmesan cheese, if desired.
- For more sauce: Double the ingredients of the sauce and prepare according to the instructions.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 30-second increments until heated through.
- Reheating: Reserve some additional pasta water to help prevent the sauce from splitting when reheating.
- Crispy Chicken: Reheat the cutlets in the air fryer at 375 degrees Fahrenheit for 3-5 minutes to keep the breading crispy.
- Freezing: I don’t recommend freezing this recipe, as the chicken will get soggy and the sauce may separate.
