Creamy Lemon Pasta with Chicken Cutlets

1. Slice chicken breasts into cutlets.
2. Boil a pot of salted water for the pasta.
3. For the chicken cutlets: In a shallow bowl, mix panko breadcrumbs, Italian bread crumbs, a sprinkle of Parmesan, salt, and pepper. In another bowl, place flour. In a third bowl, whisk two eggs.
4. Dip each chicken cutlet in flour, then in egg, and finally coat thoroughly with the breadcrumb mixture.
5. Heat canola/vegetable oil in a shallow pan over medium-high heat. Fry the breaded cutlets until cooked through and golden brown on both sides.
6. For the sauce: In a separate pan, add 1-2 Tbsp olive oil and 4 Tbsp butter. Once melted, add the minced garlic cloves and minced shallot. Cook until fragrant.
7. Stir in the lemon juice and lemon zest.
8. Next, add the heavy cream and 1/3 cup Parmesan. Let the sauce thicken for about a minute.
9. Season the sauce with plenty of cracked pepper (about 30 turns) and salt to your taste.
10. Add the cooked pasta (drained, reserving some pasta water) to the sauce. Add a splash of pasta water if needed to reach desired consistency.
11. Finish by stirring in the thinly sliced basil leaves.
12. Serve the creamy lemon pasta with the fried chicken cutlets. Enjoy!