Crispy Chicken Cutlets with Lemon Parmesan Pasta

This high-protein dinner combines golden-brown breaded chicken with a creamy, citrus-infused pasta. It is a quick 35-minute meal that utilizes simple pantry staples to create a restaurant-quality result.

List of ingredients

• 2 chicken breasts – butterflied into four thinner pieces.
• 2 eggs – beaten for the dredging station.
• 1/2 cup plain gluten free breadcrumbs – for a crispy exterior.
• 1/4 cup parmesan – mixed into the breading for flavor.
• 3/4 teaspoon paprika – adds color and mild warmth.
• 3/4 teaspoon garlic powder – provides a savory base.
• 3/4 teaspoon onion powder – adds depth to the chicken seasoning.
• 1 teaspoon Italian seasoning – a blend of dried herbs.
• 1/2 teaspoon salt – for seasoning the chicken.
• 1/2 teaspoon black pepper – for a touch of spice.
• Oil for frying (about 3 tablespoons) – use a neutral oil with a high smoke point.
• 8 ounces gluten free pasta – fettuccine or spaghetti work best.
• 1 shallot – finely diced for the sauce base.
• 1 tablespoon minced garlic – adds aromatic flavor to the sauce.
• 1/4 cup unsalted butter – used for sautéing and enriching the sauce.
• 1 tablespoon lemon zest – provides concentrated citrus aroma.
• 2 tablespoons lemon juice – adds brightness and acidity.
• 1/2 cup half and half – creates a creamy texture without being too heavy.
• 1/4 cup pasta water – reserved from the boiling pot to emulsify the sauce.
• 1/2 teaspoon salt – for seasoning the sauce.
• 1/4 teaspoon black pepper – for seasoning the sauce.
• 1/2 cup grated parmesan – melted into the final pasta sauce.

step-by-step instructions

1. Prepare the chicken: Butterfly the chicken breasts by cutting them in half widthwise to create 4 thinner cutlets. Ensure you cut completely through so you have four separate pieces.
2. Cook the pasta: Boil a pot of salted water and cook the gluten free pasta according to the package directions. Reserve 1/4 cup of the starchy pasta water before draining.
3. Setup dredging station: Whisk the eggs in a shallow bowl. In a second shallow bowl, combine the breadcrumbs, 1/4 cup parmesan, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Bread the chicken: Dip each chicken piece into the egg wash, coating both sides fully. Immediately press the chicken into the breadcrumb mixture, ensuring an even coat on both sides.
5. Fry the cutlets: Heat oil in a skillet over medium heat. Fry the chicken for approximately 3 minutes per side until the internal temperature reaches 165 Fahrenheit. Remove the chicken from the pan and set aside.
6. Sauté aromatics: Wipe the skillet clean. Melt 1 tablespoon of butter over medium-low heat and sauté the diced shallot for 2-3 minutes. Add the minced garlic and sauté for another 1-2 minutes.
7. Finish the butter: Add the remaining butter to the skillet and allow it to melt completely.
8. Build the citrus base: Stir in the lemon juice and lemon zest, stirring quickly to combine.
9. Create the cream sauce: Whisk in the half and half, reserved pasta water, salt, and black pepper.
10. Melt the cheese: Stir in the 1/2 cup of grated parmesan until the cheese is fully melted and the sauce is smooth.
11. Combine: Add the cooked pasta to the skillet and remove the pan from the heat. Toss the pasta thoroughly to coat it in the sauce.
12. Plating: Serve the creamy pasta topped with the crispy chicken cutlets. Garnish with red pepper flakes, fresh parsley, and extra parmesan if desired.

Ingredient Customizations and Alternatives

Choosing Different Pasta Shapes

While fettuccine or spaghetti are traditional, penne, rotini, or bow tie pasta also work well with this creamy sauce. These shapes provide more surface area for the sauce to cling to. Brown rice pasta is a reliable gluten-free option that maintains a firm texture.

Substituting the Creamy Component

You can replace half and half with heavy cream for a denser, richer sauce. For a lighter version, use whole milk, though you may need to simmer the sauce slightly longer to thicken it. Ensure any dairy-free cream substitute is unflavored and unsweetened.

Alternative Breading Options

Plain gluten-free breadcrumbs are ideal, but panko-style gluten-free crumbs provide a lighter, airier crunch. If you prefer a different flavor profile, you can omit the Italian seasoning and use a mix of dried oregano and thyme.

Dairy-Free Parmesan Swaps

To make this dish dairy-free, use a store-bought vegan parmesan or a homemade cashew-based parmesan. These alternatives provide the salty, nutty flavor required for both the breading and the sauce. Ensure the substitute can melt into the sauce effectively.

Low-Carb Vegetable Alternatives

Replace the gluten-free pasta with zucchini noodles (zoodles) for a low-carb or keto-friendly meal. Sauté the zucchini noodles separately for 2-3 minutes before tossing them in the sauce. Do not overcook them to avoid releasing too much water into the cream.

Expert Tips for Perfect Chicken Cutlets

Skipping the Flour Step

Many traditional recipes call for a flour dredge before the egg wash, but omitting it often results in a crispier crust. The egg wash alone is sufficient to bind the breadcrumbs to the meat. This also simplifies the process and reduces the number of bowls needed.

Monitoring Internal Temperature

Use a digital meat thermometer to ensure the chicken reaches exactly 165 Fahrenheit. Overcooking chicken breasts can lead to a dry, rubbery texture. Removing them from the heat just as they hit the target temperature allows for carry-over cooking while resting.

Managing Oil Temperature

Ensure the oil is shimmering but not smoking before adding the chicken. If the oil is too cold, the breading will absorb the fat and become greasy. If it is too hot, the exterior will burn before the center is cooked through.

Achieving an Even Breadcrumb Coat

Press the chicken firmly into the breadcrumb mixture using your palms. This ensures the crumbs adhere tightly to the egg wash and don’t flake off during frying. Shake off any excess crumbs before placing the meat in the pan.

Mastering the Lemon Parmesan Sauce

Optimizing Lemon Zest Flavor

Zest the lemon before juicing it to make the process easier. Use a fine microplane to capture only the yellow zest, avoiding the bitter white pith. The zest provides the aromatic citrus notes that the juice alone cannot provide.

Proper Shallot and Garlic Sautéing

Cook shallots on medium-low heat to allow them to soften and sweeten without browning. Add garlic only after the shallots are translucent, as garlic burns much faster. This prevents a bitter taste from entering the cream sauce.

The Role of Pasta Water

The reserved pasta water contains starch that acts as an emulsifier. When whisked into the butter and cream, it helps the sauce bind together and adhere to the noodles. This prevents the sauce from separating or pooling at the bottom of the plate.

Balancing the Acidity

Adjust the amount of lemon juice based on the size of your lemon. If the sauce tastes too tart, add a small pinch of extra salt or a teaspoon of butter to mellow the acidity. The parmesan cheese helps balance the brightness of the lemon.

Storage and Reheating Guidelines

Refrigeration and Shelf Life

Store the chicken and pasta in separate airtight containers in the refrigerator. This prevents the chicken from absorbing moisture from the sauce and becoming soggy. The meal will stay fresh for up to three days.

Restoring Chicken Crispiness

Avoid using a microwave to reheat the chicken cutlets. Instead, place them in an oven or air fryer at 350 Fahrenheit for 5-7 minutes. This restores the crunch of the breading without overcooking the interior.

Reheating the Creamy Pasta

Heat the pasta in a small saucepan over low heat. Add a splash of milk or water to loosen the sauce, as the parmesan and starch will thicken the sauce significantly during cooling. Stir gently to avoid breaking the noodles.

Freezing the Prepared Meal

This dish is not ideal for freezing due to the cream sauce and fried breading. The sauce may separate upon thawing, and the chicken will lose its texture. For best results, only freeze the unbreaded, butterflied chicken breasts.

Advanced Preparation and Meal Prep

Pre-mixing the Seasoning

Combine the breadcrumbs, parmesan, and all spices in a jar or bag a few days in advance. This streamlines the cooking process on weeknights. Keep the mixture in a cool, dry place to maintain the freshness of the herbs.

Batch Preparing Chicken

Butterfly and bread multiple chicken breasts at once. You can freeze the breaded cutlets separately with parchment paper between them. Thaw them in the refrigerator overnight before frying for a faster dinner.

Organizing Your Mise en Place

Dice the shallots, mince the garlic, and zest the lemon before you start cooking the pasta. Since the sauce comes together quickly, having these ingredients ready prevents the pasta from overcooking while you prep the aromatics.

Pre-boiling Pasta

Cook the pasta slightly under the package instructions if you plan to finish it in the sauce. This prevents the noodles from becoming mushy during the final tossing stage. Always remember to save the pasta water before draining.

Troubleshooting Common Issues

Solving Breading Detachment

If the breading falls off, it is usually because the chicken was too wet when it hit the egg wash. Pat the chicken breasts dry with paper towels before dipping. Ensure the egg wash is well-beaten and not too thick.

Fixing a Broken or Separated Sauce

If the sauce separates into oil and cream, whisk in a tablespoon of warm pasta water or milk over low heat. Constant whisking helps re-emulsify the fats and liquids. Avoid boiling the sauce, as high heat can cause dairy to curdle.

Adjusting Sauce Thickness

If the sauce is too thick, stir in additional pasta water one tablespoon at a time. If it is too thin, allow it to simmer for another minute or add a small amount of extra grated parmesan. The cheese acts as a natural thickener.

Preventing Burnt Garlic

If the garlic turns dark brown, it has likely burnt and will taste bitter. If this happens, it is better to wipe the pan and start the sauce base over. To prevent this, keep the heat at medium-low and stir constantly.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs. You will still need to slice them thinner to ensure they cook through in the same timeframe as the cutlets. Thighs are more forgiving and less likely to dry out.

Is it possible to bake the chicken instead of frying?

You can bake the chicken at 400 Fahrenheit for 12-15 minutes, flipping halfway through. While the chicken will be cooked, it will not achieve the same golden-brown crispiness as pan-frying in oil.

Which type of lemon is best for this recipe?

Fresh lemons are essential for the best flavor. Avoid bottled lemon juice, as it lacks the aromatic oils found in fresh zest and has a more processed taste. Organic lemons are preferred if you are using a lot of zest.

Can I add vegetables to the pasta?

Yes, adding sautéed spinach, frozen peas, or steamed asparagus works well. Stir them in at the same time as the cooked pasta. These vegetables complement the lemon and parmesan flavors perfectly.

Crispy Chicken Cutlets with Lemon Parmesan Pasta

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• Author: alyssabennett
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This crispy chicken cutlet pasta has perfectly seasoned gluten free chicken cutlets served over a creamy and easy lemon parmesan pasta. This is the dinner recipe you’ll keep coming back to!

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Ingredients

Scale 1x2x3x

• 2 chicken breasts
• 2 eggs
• 1/2 cup plain gluten free breadcrumbs
• 1/4 cup parmesan
• 3/4 teaspoon paprika
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons oil for frying
• 8 ounces gluten free pasta
• 1 shallot (finely diced)
• 1 tablespoon minced garlic
• 1/4 cup unsalted butter
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 cup half and half
• 1/4 cup pasta water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated parmesan

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Instructions

1. Step: Butterfly the chicken breasts. This means to cut them in half widthwise so you’re creating 4 thinner chicken breasts. When you butterfly, you usually don’t slice all the way through, but in this case you want to end up with 4 pieces.
2. Step: Bring a pot of salted water to a boil and cook pasta according to package instructions. Be sure to reserve 1/4 cup of pasta water.
3. Step: Meanwhile, whisk the eggs in a shallow bowl.
4. Step: In another shallow bowl, add the breadcrumbs, parmesan, spices, herbs, salt and pepper.
5. Step: Dunk each piece of chicken into the egg wash on both sides, then dip into the breadcrumbs on both sides.
6. Step: Heat a skillet with oil over medium heat.
7. Step: Once hot, add the chicken and cook on both sides for 3 minutes or until the internal temperature reaches 165 Fahrenheit. Set aside.
8. Step: Wipe out the pan, and then to the same pan, add 1 tablespoon of the butter and melt over medium/low heat.
9. Step: Saute the shallot for 2-3 minutes, then add in the garlic and saute 1-2 more minutes. Add in the rest of the butter and melt.
10. Step: Add in the lemon juice and zest.
11. Step: Whisk in the half and half, pasta water, salt and pepper.
12. Step: Add in the parmesan and stir until melted.
13. Step: Add in your cooked pasta and remove from heat. Toss the pasta with the sauce.
14. Step: Serve your pasta with the chicken and top and garnish with red pepper flakes, parsley and extra parmesan if desired. Enjoy!

Notes

I opted for half & half instead of heavy cream to make this sauce a bit lighter. You can use heavy cream if you want it richer, or sub for a dairy free cream – just make sure it is unflavored and unsweetened.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Pan-frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 648 kcal
• Sugar: 3 g
• Sodium: 921 mg
• Fat: 27 g
• Saturated Fat: 14 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 3 g
• Protein: 39 g
• Cholesterol: 155 mg