Prepare and season the chicken

• Pound the chicken breasts thin so all pieces are of even thickness; skip if already thin enough.
• Season both sides with salt, pepper and garlic powder.

Set up the breading station

• Whisk the eggs in one dish and place the breadcrumbs in another.
• Coat each piece of chicken in the egg wash, then press into the breadcrumbs.

Boil the pasta

• Bring salted water to a boil in a medium pot.
• Add the linguine and cook according to package instructions.

Fry the chicken cutlets

• Add enough olive oil to the frying pan to shallow fry the cutlets.
• Fry on each side until golden and crispy, until the internal temperature reaches 165 °F.

Start the lemon cream sauce

• Wipe the pan clean, then over low heat add the butter and a tablespoon of olive oil.
• Add the minced garlic and sauté for 1–2 minutes.

Finish the sauce

• Pour in the heavy cream, then add the lemon zest, the juice of half the lemon, the parmesan and the chopped parsley.
• Simmer until the sauce thickens.

Toss the pasta in the sauce

• Add about a quarter cup of pasta water to the sauce.
• Strain the pasta and add it to the pan, tossing until fully coated.

Plate and garnish

• Serve the pasta in a dish with the chicken.
• Garnish with parmesan, parsley and lemon.