Low Carb Chicken Romano with Pasta

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 egg
• 1 Tbsp LC Thick’n Saucy
• 3/4 cup Low Carb Seasoned Bread Crumbs
• 1/2 cup shredded whole milk mozzarella cheese
• 1/2 cup shredded or grated Romano cheese
• 2 tsp lemon zest
• Salt and Pepper
• 1/4 cup olive oil
• Lemon wedges
• Prepared Low Carb Egg Noodles Pasta

Method:

• Preheat the oven to 350 degrees
• Pound the chicken breasts between 2 sheets of parchment paper to an even 1″ thickness
• Season the chicken with salt and pepper on both sides
• In a shallow dish, mix LC Thick’n Saucy with the egg.
• In another shallow dish, combine Low Carb Seasoned Bread Crumbs with lemon zest and Romano cheese
• Dredge chicken breasts in the egg mixture first, then in the bread crumbs mixture, coating both sides.
• Heat olive oil in a cast iron skillet over medium-high. Once the oil is shimmering, fry the cutlets until golden brown on each side.
• Add the fried chicken to a greased baking dish and top with shredded mozzarella. Bake for 10 minutes, or until the chicken is cooked through.
• Garnish with lemon wedges and serve over prepared Low Carb Egg Noodles Pasta.