Chicken Parmigiana and Pappardelle Al Limone

1. Bring a pot of salted water to a boil. Chop the garlic and the parsley. Zest the lemon and cut it in half. On a separate board, cut the chicken breast in half lengthwise.

2. Once the water is boilling, add the pappardelle. Cook 4-6 minutes. Before draining, keep about 1 cup of the pasta cooking water. Drain and set aside.

3. In a bowl, place the eggs and the chicken and season with salt and pepper. In another bowl, combine the panko, half of the grana padano an the oregano and season with salt and pepper. Coat the chicken in the panko mixture. For an even crispier chicken, return the chicken to the eggs and then coat again in the panko.

4. In a pan over medium-high heat, add a generous drizzle of oil. Once the oil is hot, cook the breaded chicken for 4-5 minutes on each side. Remove and place on paper towels.

5. In the same pan, remove the excess oil, add the spinach and the garlic and cook for 1-2 minutes. Lower the heat to a very low heat and add the pasta. In a bowl, combine the rest of grana padano, the lemon juice, the lemon zest and 180 ^2P | 250 ^3P ml of the pasta cooking water. Add to the pasta while stirring constantly for 1-2 minutes over very low heat. At the end, add the parsley.

6. Serve the breaded chicken with the lemon pappardelle. Bon appétit!