Recipe by Dena Fenza. Creamy Lemon Parmesan Chicken & Pasta is a family favorite that you won’t want to miss! The crispy chicken cutlets are so delicious, they shine all on their own!

Instructions

1. Heat a large pot of pasta water.
2. For breading the chicken. I set up at breading station.
3. Put flour in a small bowl and mix with ½ tsp. salt and ⅛ tsp. pepper. 
4. In another bowl, mix Panko breadcrumbs, Pecorino, and parsley.
5. Beat the eggs in a separate bowl. 
6. Dip the cutlet on both sides in the flour. Then dip it in the egg (coating completely). 
7. Then coat in the bread crumbs on both sides. Do this for all the cutlets. 
8. Heat a ½ cup olive oil in a large skillet on a low flame. 
9. Cook the cutlets (a few at a time) for about 4 minutes on either side. Remove from the pan, place on a wire rack and finish cooking the rest of the cutlets. 
10. Once all the cutlets are cooked, clean out the frying pan. 
11. Heat the frying pan for a minute and add in the pancetta. Cook until the pancetta is crispy. Remove from the pan.  
12. Add in the butter and olive oil and heat on low until the butter melts. 
13. Add in the onions and red pepper flakes. 
14. When the onions are translucent, season with salt and pepper and add in the spinach. 
15. Add in the zest. Combine and cook for one minute then add in the lemon juice. 
16. Boil and drain the pasta 
17. Bring the sauce to a slight simmer and add in the heavy cream. 
18. Cook the sauce for 2 minutes and add in the Pecorino. 
19. Combine well. Add in the drained pasta, combine and then add in the pancetta.
20. Serve with the chicken.