Step 1: Bread the Chicken

Set up three shallow bowls: one with grated Parmesan cheese, one with a whisked egg, and one with panko breadcrumbs.

Season each chicken cutlet on both sides with salt and pepper.

Dip each cutlet first into the Parmesan, pressing lightly to adhere, then into the egg, and finally into the panko. Press well to fully coat.

Cook the Chicken

In a large skillet, heat 1 tablespoon olive oil over medium heat.

Add the breaded chicken cutlets and cook for 3–4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

Transfer to a plate and set aside. Slice before serving if preferred.

Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the fettuccine according to package directions until al dente, about 8–10 minutes.

Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Make the Sauce

In the same skillet used for the chicken, melt 2 tablespoons butter over medium heat.

Add minced garlic and sauté for 1–2 minutes, until fragrant but not browned.

Add lemon juice and white wine. Simmer for 2–3 minutes to reduce slightly.

Stir in the heavy cream and Italian seasoning. Simmer gently for another 3–4 minutes until slightly thickened.

Combine Everything

Add the cooked fettuccine to the skillet and toss gently to coat in the sauce.

If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.

Return the chicken to the pan and heat through for about 2 minutes.

Garnish and Serve

Plate the pasta with the chicken on top or nestled into the noodles.

Garnish with chopped fresh parsley and additional Parmesan if desired.

Serve immediately and enjoy!