Ingredients

Method

1. 1

   Start by preparing the chicken. Slice each chicken breast in half horizontally to create thinner cutlets.

2. 2

   Place a chicken cutlet on a cutting board, cover with plastic wrap, and use a meat mallet to pound it to an even thickness. This helps tenderize the meat and ensures even cooking. Set aside.

3. 3

   Set up a three-station breading assembly.

4. 4

   In the first bowl, combine the flour, garlic powder, onion powder, lemon pepper, salt, Italian seasoning, chili powder, and black pepper.

5. 5

   In the second bowl, whisk together the eggs, lemon zest, and salt.

6. 6

   In the third bowl, mix the panko breadcrumbs with lemon pepper, black pepper, and salt.

7. 7

   Dredge each chicken cutlet first in the seasoned flour, then dip it into the egg mixture, and finally press it firmly into the panko mixture, ensuring it's fully coated.

8. 8

   Heat about 1 inch of oil in a large skillet over medium heat. Fry the chicken for about 2 minutes on each side until golden brown.

9. 9

   Transfer the fried chicken to a baking sheet and bake in a preheated oven at 400°F (200°C) for 8-10 minutes, or until cooked through.

10. 10

    While the chicken is baking, bring a large pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve about 1/2 cup of the starchy pasta water.

11. 11

    In a large, clean skillet over medium heat, melt the butter and add the olive oil.

12. 12

    Add the minced onion, garlic, and red pepper flakes. Sauté for 2-3 minutes until fragrant and softened.

13. 13

    Stir in the lemon zest and lemon juice, and cook for another 2 minutes.

14. 14

    Slowly pour in the warmed half-and-half, stirring to combine. Let the sauce simmer gently for 2-3 minutes.

15. 15

    Add the grated Parmesan cheese and stir until it has completely melted into the sauce.

16. 16

    Season the sauce with onion powder, garlic powder, lemon pepper, black pepper, and optional cayenne. Stir in the freshly chopped parsley. Taste and adjust seasonings as needed.

17. 17

    Add the cooked pasta to the skillet with the sauce.

18. 18

    Pour in the reserved pasta water and toss everything together to coat the pasta evenly.

19. 19

    Continue to simmer, allowing the sauce to thicken to your desired consistency.

20. 20

    Once the chicken is cooked, remove it from the oven and slice it into strips.

21. 21

    Serve the creamy lemon pasta in a large bowl or pan, and top it with the sliced lemon-crusted chicken.