Pastina al Limone with Crispy Chicken Cutlets

method

1. 1

   Set up a breading station with three shallow dishes: add flour to the first; beat 1 egg with salt and pepper in the second; combine panko, salt, black pepper, paprika, garlic powder, a handful of grated Parmesan, and a pinch of lemon zest in the third.

2. 2

   Season the chicken cutlets with salt and pepper, place between parchment paper, and pound to an even, thin thickness.

3. 3

   Dredge each cutlet in flour (shaking off excess), dip in beaten egg, then press firmly into the seasoned panko until completely coated.

4. 4

   Heat a shallow layer of oil in a skillet over medium heat. Fry the cutlets until deep golden brown and cooked through on both sides. Transfer to a wire rack, immediately sprinkle with flaky salt, and keep warm in a 200°F oven.

5. 5

   In a saucepan, melt 1 tablespoon of butter over medium heat. Add the pastina and toast for 1 to 2 minutes until fragrant.

6. 6

   Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, until the pastina is tender and most liquid is absorbed.

7. 7

   Grate in garlic and stir in grated Parmesan cheese. Remove from heat (or turn heat to low), then quickly stir in the egg yolk so the residual heat creates a silky, glossy sauce.

8. 8

   Finish the pastina by stirring in the remaining tablespoon of butter, plenty of lemon zest, fresh lemon juice, and black pepper.

9. 9

   Spoon pastina onto serving plates. Slice the crispy chicken cutlets and place on top. Garnish with additional grated Parmesan, fresh lemon zest, and chopped herbs.