Lemon Pepper Chicken Parm

A Lemon pepper twist on the classic chicken parm with a creamy pink sauce.

Prep Time30

Cook Time45

Total Time1 15

Servings: servings

Calories: 1574kcal

Place parchment paper on the work surface and put one of the chicken breasts on it.
Place your palm on top of the chicken breast and use a sharp knife moving parallel to your palm in between your hand and the table to slice the chicken in half the long way, creating two thinner chicken breast cutlets.
Place another piece of parchment on top of one of the chicken pieces and use a kitchen mallet or other heavy tool to gently pound the chicken to make it thinner and wider. Repeat with the remaining chicken pieces.
Get 3 shallow and wide bowls out. Put the breadcrumbs into one and mix in the lemon zest, black pepper, parsley, and half the lemon pepper seasoning into them.
In the next bowl, whisk the eggs, and in the third bowl, add the flour, a pinch of salt, and the remaining lemon pepper seasoning.
Fill a large frying pan with about 1/2 inch of oil. Bring to a medium high heat.
Grab one of the pieces of chicken and dredge it in the flour. Shake off excess. Then dip it into the eggs. Again, shake off excess. Now put it into the breadcrumbs and make sure to press the chicken into the breadcrumb mixture to coat it really well on all sides. Add it to the oil and cook to brown on both sides, repeating with all the chicken.
As they finish, transfer to a wire rack and set aside until ready to use. You don't need to put them in the fridge if you start making the sauce right away.

Preheat oven to 400
Add the oil to a sauce pan over medium heat and add in the onions. Season with salt and cook, stirring often, for about 5 minutes to soften.
Add in the garlic, butter, black pepper, and lemon zest. Cook 3 minutes. Add int the flour and cook another 5 minutes, stirring to remove any lumps.
Add in the tomato paste and cook 3 minutes, breaking it up and mixing it in with the butter. Add in the vodka and again, stir to combine and cook for 5 minutes.
At this point, top the breaded chicken with the mozzarella and get it into the oven to warm up. Bring a pot of salted water to a boil and add in the pasta.
Back to the sauce- stir in the mustard, cream, and milk. Stir to combine and bring to a simmer.
Remove the sauce from the heat. When the pasta is tender, set aside 1/2 cup of the cooking liquid. Strain the pasta and add it right into the sauce. Stir in the parmesan, parsley, and lemon pepper seasoning. Finally, stir in the lemon juice. Add a little of the pasta water if needed.
Serve the pasta, and top with the chicken. Top with more parmesan and lemon pepper sprinkles if needed.