Found on SL website here
1 16oz pkg. uncooked linguine
1/4 cup all-purpose flour
1 3/4 tsp kosher salt
1 cup panko
1 tsp dried Italian seasoning
1/4 tsp black pepper
2 tsp lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1 large egg, beaten
3 10oz each boneless skinless chicken breasts, cut in half horizontally into cutlets
7 Tbsp olive oil, divided
2 6 oz zucchini, cut into 1/4-in.-thick rounds (about 2 1/2 cups), divided
2 Tbsp unsalted butter
1 large garlic clove, finely chopped (1 1/2 tsp.)
1/4 tsp onion powder
2 cups heavy whipping cream
4 oz. Parmesan cheese, grated (about 1 cup)
Bring a large pot of salted water to a boil over high. Add linguine; cook until al dente, about 7 minutes. Reserve 1/2 cup of the cooking water; drain linguine in a colander, and set aside until ready to use.
While linguine cooks, stir together flour and 1/4 teaspoon of the salt in a shallow bowl. Stir together panko, Italian seasoning, black pepper, 1 teaspoon of the lemon zest, and 1 teaspoon of the salt in a separate shallow bowl. Place egg in a third shallow bowl.
1/4 cup all-purpose flour
1 3/4 tsp kosher salt
1 cup panko
1 tsp dried Italian seasoning
1/4 tsp black pepper
2 tsp lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1 large egg, beaten
3 10oz each boneless skinless chicken breasts, cut in half horizontally into cutlets
7 Tbsp olive oil, divided
2 6 oz zucchini, cut into 1/4-in.-thick rounds (about 2 1/2 cups), divided
2 Tbsp unsalted butter
1 large garlic clove, finely chopped (1 1/2 tsp.)
1/4 tsp onion powder
2 cups heavy whipping cream
4 oz. Parmesan cheese, grated (about 1 cup)
Bring a large pot of salted water to a boil over high. Add linguine; cook until al dente, about 7 minutes. Reserve 1/2 cup of the cooking water; drain linguine in a colander, and set aside until ready to use.
While linguine cooks, stir together flour and 1/4 teaspoon of the salt in a shallow bowl. Stir together panko, Italian seasoning, black pepper, 1 teaspoon of the lemon zest, and 1 teaspoon of the salt in a separate shallow bowl. Place egg in a third shallow bowl.
Working with 1 piece of chicken at a time, dredge chicken in flour, and shake off excess. Dip in beaten egg, letting excess drip off; dredge in panko mixture to coat, pressing to adhere, as needed. Set chicken aside on a plate. Repeat process with remaining pieces of chicken, flour, egg, and panko mixture. (Discard any remaining flour, egg, and panko mixture.)
Heat 1 tablespoon of the oil in a large skillet over medium-high until shimmering. Add half of the zucchini evenly spaced in skillet, pressing slightly so surface makes contact with skillet. Cook, undisturbed, until browned in spots, about 1 minute. Flip, and cook on other side, 1 minute. Transfer to a plate, and set aside. Repeat process with remaining zucchini. Wipe skillet clean.
Heat 3 tablespoons of the oil in skillet over medium-high until shimmering. Add 3 pieces of chicken, and cook, turning once, until golden brown on both sides and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes. Transfer chicken to a plate; wipe skillet clean. Repeat process with remaining 3 tablespoons oil and remaining 3 pieces chicken; set aside, and keep warm.
Add butter to large pot used to cook pasta, and melt over medium-high. Add garlic and onion powder, and cook until fragrant, about 1 minute.
Stir in whipping cream, 1/2 cup reserved cooking water, and remaining 1/2 teaspoon salt; bring to a simmer over medium, stirring often.
Reduce heat to low, and slowly add lemon juice while whisking vigorously, 30 to 45 seconds. Add Parmesan, and cook, whisking constantly, until Parmesan melts and sauce is thick, 2 to 5 minutes.
Add linguine, zucchini, and remaining 1 teaspoon lemon zest to pot, and toss to mix evenly.
Slice chicken; divide linguine mixture evenly among bowls, and top evenly with chicken. Garnish with parsley and lemon slices.
Heat 1 tablespoon of the oil in a large skillet over medium-high until shimmering. Add half of the zucchini evenly spaced in skillet, pressing slightly so surface makes contact with skillet. Cook, undisturbed, until browned in spots, about 1 minute. Flip, and cook on other side, 1 minute. Transfer to a plate, and set aside. Repeat process with remaining zucchini. Wipe skillet clean.
Heat 3 tablespoons of the oil in skillet over medium-high until shimmering. Add 3 pieces of chicken, and cook, turning once, until golden brown on both sides and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes. Transfer chicken to a plate; wipe skillet clean. Repeat process with remaining 3 tablespoons oil and remaining 3 pieces chicken; set aside, and keep warm.
Add butter to large pot used to cook pasta, and melt over medium-high. Add garlic and onion powder, and cook until fragrant, about 1 minute.
Stir in whipping cream, 1/2 cup reserved cooking water, and remaining 1/2 teaspoon salt; bring to a simmer over medium, stirring often.
Reduce heat to low, and slowly add lemon juice while whisking vigorously, 30 to 45 seconds. Add Parmesan, and cook, whisking constantly, until Parmesan melts and sauce is thick, 2 to 5 minutes.
Add linguine, zucchini, and remaining 1 teaspoon lemon zest to pot, and toss to mix evenly.
Slice chicken; divide linguine mixture evenly among bowls, and top evenly with chicken. Garnish with parsley and lemon slices.
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