Description
Milanese with Lemon and Thyme Linguine is an elegant yet comforting dish featuring crispy golden chicken served over bright, citrusy pasta infused with fresh thyme and garlic.
Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs (panko or regular)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and pepper to taste
1 cup vegetable oil (for frying)
12 oz linguine pasta
2 tablespoons olive oil
2 cloves garlic, minced
Zest of 1 lemon
1/3 cup fresh lemon juice
1 tablespoon fresh thyme leaves, chopped
1/2 cup vegetable broth
1/4 cup grated Parmesan cheese (optional)
Fresh parsley or thyme sprigs (optional garnish)
Instructions
- Pound chicken breasts to even thickness and season with salt, pepper, garlic powder, onion powder, and oregano.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Dredge each chicken breast in flour, then egg, then breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet and fry chicken until golden brown and cooked through. Drain on paper towels.
- Cook linguine in salted boiling water until al dente, reserving some pasta water.
- In a large pan, heat olive oil and sauté garlic until fragrant.
- Add lemon zest, lemon juice, and vegetable broth; simmer briefly.
- Toss linguine with the sauce, adding reserved pasta water as needed.
- Stir in fresh thyme, season with salt and pepper, and add Parmesan if using.
- Serve chicken over the linguine and garnish as desired.
Notes
Panko breadcrumbs give extra crunch.
Chicken cutlets can be used to reduce prep time.
Add a splash of cream for a richer pasta sauce.
Reheat chicken in the oven to maintain crispness.
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
