Crispy Parmesan Chickenwith Creamy Lemon Garlic Parmesan Pasta

Flatten the chicken breasts with a meat mallet.

Set up a breading station with three bowls: one with flour, one with the beaten egg, and one with breadcrumbs.

Dredge each chicken breast in flour using a fork.

Dip the flour‑coated chicken into the beaten egg wash.

Transfer the egg‑washed chicken to the bowl of breadcrumbs, coating evenly.

Place the breaded chicken cutlet into a hot skillet containing oil and fry until golden and crispy.

Remove the cooked chicken cutlet from the skillet and set aside.

Add a dollop of butter to the same skillet and sauté the diced red onion until softened.

Add the finely minced garlic to the skillet and cook briefly until fragrant.

Pour a clear liquid (as seen, a clear liquid from a bottle) into the skillet and bring to a simmer.

Season the sauce with dried herbs and sprinkle black pepper throughout.

Squeeze lemon juice into the pan.

Whisk the sauce until it becomes smooth and creamy.

Slice the cooked breaded chicken into strips on a cutting board.

Add the cooked curly pasta to the simmering creamy sauce and toss to coat.

Plate the creamy pasta and top with the sliced chicken strips.