Lemon Chicken Cutlets with Parmesan Pasta

Instructions

1. 1

   Finely grate the yellow zest from 2 lemons, then squeeze all 3 lemons to obtain approximately 120 ml juice. Divide the zest and juice equally between two bowls, one for the chicken and one for the pasta. Chop the parsley and finely grate the Parmesan.

2. 2

   Cut and gently flatten it into 4 cutlets about 8 mm thick. Season with 0.5 tsp salt and 0.5 tsp pepper.

3. 3

   Put the flour in a shallow dish. Beat the eggs with 60 ml water in another dish. Coat each cutlet lightly in flour, then egg, letting excess drip off, and place on a tray in a single layer. Discard leftover coating mixtures.

4. 4

   Bring the remaining 3000 ml water and 1.5 tsp salt to a boil in a covered 5-litre pot over high heat. While the water heats, begin frying the chicken as described next. Once boiling, add the dry spaghetti and cook uncovered at a steady boil for 10–12 minutes, or according to its package, stirring occasionally. Reserve 200 ml cooking water, then drain and return the spaghetti to the pot.

5. 5

   Heat a 30 cm frying pan over medium heat for 2 minutes. Add 15 ml olive oil and 5 g butter, then fry 2 cutlets without overlapping for 3–4 minutes per side, until golden and their centres reach 74°C/165°F on an instant-read thermometer. Transfer to a plate. Repeat with the remaining 15 ml oil, 5 g butter and 2 cutlets, reducing the heat slightly if the coating browns too quickly.

6. 6

   Add the broth and the chicken's portion of lemon juice and zest to the frying pan. Simmer over medium-high heat for 2–3 minutes, scraping up golden pan juices, until slightly reduced. Lower the heat and stir in 10 g butter and the parsley. Return the cutlets and their plate juices; spoon sauce over them and gently simmer for 1–2 minutes until hot throughout.

7. 7

   Meanwhile, put the drained spaghetti over low heat. Add the remaining 50 g butter, the pasta's portion of lemon juice and zest, the Parmesan, the remaining 0.5 tsp pepper and 150 ml reserved pasta water. Toss for 1–2 minutes until glossy, adding the remaining reserved water if needed to loosen the sauce.

8. 8

   Divide the pasta between 4 plates. Add one chicken cutlet to each and spoon the lemon-butter pan sauce over the chicken.