@foodsofjane: Tried the chicken costoletta/angel hair hack from cheesecake factory last month and loved it so much, i HAD to recreate at home. Cannot even begin to tell you all HOW GOOD this turned out!!! 100/10 MUST MAKE!! 💛 WHAT YOU NEED: CHICKEN: • 2 large or 4 small chicken breasts, pounded super thin (I used 2 large, cut into 4 pieces) • 1 cup all-purpose flour • 2 eggs, whisked • 1.5 cups panko breadcrumbs • 1/4 tsp garlic powder + 1/4 tsp salt for EACH breading bowl (flour, egg & panko) • Neutral oil for shallow frying PASTA: • 1 lb angel hair pasta • 3 tbsp salted butter • 2 garlic cloves, finely minced (or 1/2 tsp garlic powder) • 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 💛 WHAT TO DO: 1. Pound chicken super thin. Season flour, eggs and panko with garlic powder and salt. Coat chicken in flour, then egg, then panko. 2. Shallow fry in neutral oil for 6–8 min per side, until golden and cooked through. Cover to keep warm. 3. Onto the pasta/sauce! melt butter over low heat. Add garlic and lemon zest; cook 3–5 min until fragrant. 4. Add wine and increase heat. Reduce liquid by half, then whisk in 1/2 cup cream. Bring to a boil, add remaining cream, bring to a boil again, then reduce heat to low. 5. Stir in lemon juice and parm over the lowest heat setting, careful not to burn or over-melt the parm! 6. Cook angel hair in salted boiling water. Reserve pasta water and use it to thin the sauce until pourable. 7. Reserve some sauce for drizzling, then toss pasta with the rest. 8. Plate the pasta, top with crispy chicken and finish with freshly grated parm, lemon zest, black pepper and the reserved sauce. #pasta #lemonpasta #cooking #pastarecipe #Recipe RECIPE NOTES: For extra juicy chicken, brine in salt water or marinate 3–4 hours in lemon juice, olive oil and salt. I love Algae Cooking Club oil for shallow frying because of its high smoke point!

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Wednesday 14 October 2026 22:56:35 GMT