This chicken scampi recipe is light, bright, delicious, and quick to whip up. Made with a lemon-y garlic sauce and the most delightful crispy pan-fried chicken, this recipe is one that the entire family will love!
0 Beat the eggs in a small bowl, and, in a separate bowl, combine the flour, grated parmesan cheese, salt, and pepper. Stir the dry batter mixture together well.
1 Working in batches, dip a chicken cutlet in the egg, then pull it out, letting any excess egg drip off. Then place it in the dry batter mixture and coat completely on both sides.
2 Add the butter to a skillet over medium/high heat, and once hot, add the breaded chicken cutlets to the pan (feel free to cook more than one at a time, but be sure to not overcrowd the pan), cook on one side for 4 minutes, then flip and cook on the other side for 4 minutes, until both sides are nice and golden brown.
3 While the chicken is cooking, get started on cooking your pasta according to the package instructions. Once it's done, set it aside (if it's gluten-free pasta, be sure to toss it in a couple of tablespoons of olive oil so that it doesn't stick together.)
4 Remove the chicken from the skillet and let rest for 10 minutes. After 10 minutes, slice the chicken into strips.
5 While the chicken is resting, turn the heat down to medium and add the olive oil to the skillet. Once hot, add the sliced garlic to the skillet and saute until brown, 2-3 minutes.
6 Add the white wine to the skillet and cook, scraping the bottom of the pan frequently, for 5-10 minutes (10 minutes if you want the alcohol to be completely cooked off, and closer to 5 minutes if you're okay with some alcohol still being in the sauce). Turn off the heat, add the chopped parsley and lemon juice, and then stir together.
7 To serve family-style, place the noodles on a platter, top with the chicken, and then pour the sauce over top. Garnish with more parsley and enjoy!
