Parmesan Chicken

1.  Pound chicken thin, to about an even 1/4 inch
2. Gather 3 bowls or plates. Combine flour, salt and pepper on one. In a bowl whisk eggs. On the last plate combine panko crumbs, garlic powder and parmesan cheese
3.  Heat up olive oil in a pan over medium heat. I used a cast iron pan to get them extra crispy
4. Coat chicken breast in flour mixture first, followed by the eggs and finish with the panko cheese mixture. Set aside until all chicken is coated.
5. Fry up the chicken in pan for about 5 minutes per side or until the internal temperature reaches 165F
6. Set cooked chicken off to the side on a cooling rack to ensure no condensation gets trapped underneath. (If you place them on a plate they will just get mushy)

Lemon Pasta

1. In a sauce pan or pot over medium heat, melt butter and oil together, add shallot and cook until tender
2. Add garlic and stir, allow it to become fragrant, about 1 minute
3. Pour in broth
4. Add pasta of choice, cover pot and simmer over low heat for about 10-15 minutes. Time will depend on the type of pasta used. You can go by the time instructed on the box and increase if needed or add a splash more of broth or water if it isn’t finished and all the liquid has been absorbed.
5. Remove from heat and add parmesan cheese and heavy cream, stir until well combined.
6. Finish the sauce with lemon juice and zest
7. Serve chicken over pasta immediately, add veggies to the side if desired