ROMANO CHICKEN WITH LEMON GARLIC PASTA

ROMANO CHICKEN WITH LEMON GARLIC PASTA

Romano Chicken with Lemon Garlic Pasta – crispy parmesan panko breaded chicken with pasta in fresh lemon garlic cream sauce! Tasty meal in 30 minutes time!

When I made my own Homemade Panko Bread Crumbs, I naturally had to use them in some nice recipe. Breaded chicken is the first thing that comes to mind, so I made Romano Chicken with Lemon Garlic Pasta.

Chicken cutlets are dipped in parmesan cheese, egg and panko breadcrumbs. Then they are fried (or baked, to reduce fat content) until golden. They are served over pasta tossed with lemon butter garlic sauce. It is all simple to make and doesn’t take much time.

The sauce can be more or less tangy, depending on your taste. Less lemon juice and more cream make it mild while more lemon juice and less cream make it robust.

Romano Chicken with Lemon Garlic Pasta is certainly not “light food”, but it is a great dish for when you need to feel full and satisfied.

ROMANO CHICKEN WITH LEMON GARLIC PASTA
ROMANO CHICKEN WITH LEMON GARLIC PASTA

Ingredients
ROMANO CHICKEN:

  • 1/2 lb chicken breasts butterflied or thinly cut into cutlets
  • salt and pepper
  • 1/2 cup finely grated parmesan cheese
  • 1 egg
  • dry parsley
  • 1/2 cup panko bread crumbs homemade or store-bought
  • oil for frying s I used combination of olive oil and sunflower oil

LEMON GARLIC PASTA:

  • 1/2 lb linguine or spaghetti or other pasta
  • juice from 1 lemon or to taste
  • 3 cloves garlic minced
  • zest from 1/4 lemon
  • 2 Tbsp butter cold
  • 2-3 Tbsp whipping cream or to taste
  • salt pepper

Instructions
ROMANO CHICKEN:

  1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
  2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.

You can find complete recipes of this Romano Chicken with Lemon Garlic Pasta in kitchennostalgia.com

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

This quick and easy Shrimp and Asparagus Stir Fry with Lemon Sauce recipe is full of amazing flavor — and it’s good for you too!

I can’t believe this Autumn and Winter loving gal is going to say this, but I am loving that spring is here. I’m SOOO ready for it and seeing everything blooming around Vegas is making me happy.

But, while pretty flowers and the leaves filling in on our trees is great and all, I am more excited about my favorite fruits and vegetables coming into season again — like asparagus. It’s one of my big-time favorites, but unfortunately, our house is split 50/50 on who likes asparagus and who doesn’t. Since it’s usually a side dish in our house, so it’s not a big deal if I make it because I’ll usually add in another vegetable with our dinner so the non-asparagus eaters can enjoy something else. But having it as part of the main dish is a bit trickier.

This week, 2 of the 3 non-asparagus eating kids weren’t going to have dinner with us so this was a perfect time for the rest of us to indulge in this wonderful springtime vegetable. Non-asparagus eater #3 would be home, but he’s a bit more flexible and doesn’t truly hate asparagus….he just prefers to not have it. It was time to go for it and I did — with my Shrimp and Asparagus Stir Fry with Lemon Sauce.

One of my favorite things about this stir fry is that it has equal amounts of shrimp AND asparagus — 1 pound of each. I also purposely keep it with use asparagus and no additional vegetables. Of course, you can change it up if you’d like, but I make other stir fry’s with lots of different veggies, so I like that this one has a short ingredient list.

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 pound large raw shrimp, peeled & deveined
  • 1 pound asparagus, ends trimmed and each stalk cut into 2-3″ pieces
  • ½ teaspoon salt, divided
  • 1 teaspoon minced ginger (Gourmet Garden Ginger Paste)
  • 1 teaspoon minced garlic
  • Lemon Sauce
  • ⅔ cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
  2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt.
  3. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.

You can find complete recipes of this Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe in homecookingmemories.com