• Melt 4 tablespoons of the butter in a shallow dish. In a separate dish mix the Italian bread crumbs, grated parmesan cheese, and all-purpose flour.
• Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Dip the chicken cutlets first in the melted butter dish, then in the breadcrumb dish, coating each cutlet well.
• Place the breaded chicken in the skillet and cook them for 3-4 minutes on each side until the outsides are crispy and the chicken is cooked.

Creamy Lemon Garlic Pasta

• Cook the pasta according to the package directions, drain, and set aside.
• In a medium skillet over medium-high heat add the heavy whipping cream, grated parmesan cheese, juice of one lemon, garlic powder, salt, and pepper.
• Whisk the sauce ingredients together and cook until the sauce starts to thicken. Remove the sauce from heat, add the pasta, and toss to coat.
• Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.