Name: Copycat Chicken Costoletta with Angel Hair Pasta
Ingredients: 2 large or 4 small chicken breasts, pounded super thin; 1 cup all-purpose flour; 2 eggs, whisked; 1.5 cups panko breadcrumbs; 1/4 tsp garlic powder + 1/4 tsp salt for each bowl (flour, egg, & panko); Neutral oil for shallow frying; 1 lb angel hair pasta; 3 tbsp salted butter; 2 garlic cloves, finely minced; pinch of lemon zest; 1/4 cup dry white wine (or pasta water/broth); 1 cup heavy cream; juice of 1 large lemon; 1/4 cup freshly grated Parmesan; Black pepper

Cooking Instructions

Preparation

Pound the chicken breasts until super thin.
Prepare three bowls for breading: one with flour, one with whisked eggs, and one with panko. Season each bowl with 1/4 tsp of garlic powder and 1/4 tsp of salt.
Dredge the chicken in the flour, then dip in the egg, and finally coat with panko.

Frying the Chicken

Heat neutral oil in a pan and shallow fry the chicken for 6–8 minutes per side until golden brown and cooked through. Cover to keep warm.

Preparing the Sauce and Pasta

Melt butter over low heat. Add the minced garlic and lemon zest, cooking for 3–5 minutes until fragrant.
Add the white wine and increase heat. Reduce the liquid by half.
Whisk in 1/2 cup of heavy cream, bring to a boil, then add the remaining cream and bring to a boil again before reducing heat to low.
Over the lowest heat setting, stir in the lemon juice and grated Parmesan.
Cook the angel hair pasta in salted boiling water. Reserve some pasta water to thin the sauce to a pourable consistency.
Reserve some sauce for drizzling and toss the cooked pasta with the rest of the sauce.