Crispy Parmesan Chicken with Creamy Lemon Pasta

method

1. 1

   Preheat your oven and line a baking sheet with parchment paper. Cut the tenderloins off the chicken breasts, then slice each breast in half horizontally to create thin chicken cutlets.

2. 2

   In a bowl, mix together the panko breadcrumbs and grated Parmesan cheese.

3. 3

   Brush a thin layer of mayonnaise over both sides of each chicken piece. Generously spoon the panko-parmesan mixture over the chicken, pressing firmly into both sides to coat thoroughly.

4. 4

   Place the coated chicken cutlets on the prepared baking sheet and bake until golden brown and cooked through. Use tongs to gently grasp and flip from the side halfway through to avoid disrupting the crispy coating.

5. 5

   While the chicken is baking, cook the mafalda pasta in salted boiling water according to package instructions until al dente.

6. 6

   In a skillet, prepare the sauce by warming the cream and freshly grated lemon zest. Stir in the cooked pasta and additional grated Parmesan until a smooth, creamy sauce coats the noodles.

7. 7

   Slice the crispy chicken cutlets. Portion the creamy pasta into bowls, top with sliced chicken, fresh basil, flaky salt, and a squeeze of fresh lemon juice.