• Melt 4 tablespoons of the 6 tablespoons unsalted butter in a shallow dish. In a separate dish, mix ½ cup Italian breadcrumbs, ½ cup freshly grated parmesan cheese, and ¼ cup all-purpose flour.
• Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Dip 4 chicken cutlets first in the melted butter until fully coated, then in the breadcrumb mixture, pressing the coating onto each cutlet until they are evenly coated.
• Cook the chicken in the pre-heated skillet for 3-4 minutes on each side until the outsides are crispy and the chicken is cooked to 165 degrees Fahrenheit. Remove them from the skillet and place them on a wire rack to drain.

Creamy Lemon Garlic Pasta

• Meanwhile, cook 8 ounces spaghetti according to the package directions. Reserve some of the pasta water before draining the pasta. Set aside.
• Heat a medium skillet over medium-high heat and add ½ cup heavy whipping cream, ½ cup freshly grated parmesan cheese, 2-3 teaspoons lemon zest, 2-3 tablespoons fresh lemon juice, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
• Whisk the sauce ingredients together and cook until the sauce starts to thicken, about 2-3 minutes. Whisk in 3-4 tablespoons pasta water to help the sauce loosen and smooth out, adding more 1 teaspoon at a time until the sauce is your desired consistency (but keep in mind it will thicken again as it sits.)
• Remove the sauce from the heat and add the cooked pasta. Toss the pasta in the sauce until well coated, slice the chicken, and serve it on top. Garnish with chopped fresh parsley and additional lemon zest and parmesan cheese, if desired.