For the Fried Chicken Cutlets

Step 1: Prepare the Coatings

• Place 1 cup all-purpose flour in a shallow bowl.
• In a second mixing bowl, crack 2 large eggs and whisk with a fork until smooth.
• In a third bowl, combine 1 cup Italian-style breadcrumbs, ½ cup grated Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.

Step 2: Coat the Chicken

• Slice 4 boneless, skinless chicken breasts into thin cutlets with a chef’s knife, or pound to ½ inch thickness using a meat mallet.
• Dredge each cutlet in the flour, shaking off excess.
• Dip into the whisked eggs until fully coated.
• Press into the breadcrumb mixture, ensuring even coverage. Repeat until all cutlets are coated.

Step 3: Fry the Chicken

• Heat vegetable oil in a large skillet over medium heat, about ¼ inch deep for shallow frying.
• Test the oil by dropping in a breadcrumb. It should sizzle immediately.
• Using tongs, carefully lower the breaded cutlets into the oil, placing them away from you for safety.
• Fry 3–4 minutes per side until golden brown and crispy. The internal temperature should reach 165°F (use a meat thermometer).
• Transfer cooked chicken to a plate lined with paper towels to drain excess oil.

Step 4: Keep Warm

• Place fried chicken cutlets on a baking sheet in a 200°F oven, or cover loosely with foil, while preparing the pasta.

For the Lemon Ricotta Pasta

Step 1: Cook the Pasta

• Fill a large pot with water and bring to a boil.
• Add 2 teaspoon salt (the water should taste like the sea).
• Add 12 oz spaghetti or linguine and cook until al dente according to package instructions.
• Before draining with a colander, reserve ¼ cup pasta water in a heat-proof cup.

Step 2: Prepare the Sauce

• In a mixing bowl, whisk together 1 cup ricotta cheese, the zest and juice of 1 lemon, 2 tablespoon olive oil, and ¼ cup grated Parmesan cheese.
• Stir with a whisk until creamy and smooth.
• Season with salt and freshly cracked black pepper to taste.

Step 3: Combine Pasta and Sauce

• Immediately transfer hot pasta into the ricotta mixture.
• Toss with tongs until the pasta is coated in sauce.
• Add reserved pasta water, one tablespoon at a time, until the sauce is silky and clings to each strand.

Step 4: Add Chicken, Garnish, and Serve

• Plate the creamy lemon ricotta pasta alongside the crispy fried chicken cutlets.
• Garnish with chopped fresh parsley and extra Parmesan cheese.
• Serve immediately and enjoy this bright, comforting Italian-American dish.