Nutrition

Ingredients

• 2 large skinless, boneless chicken breasts (about 1½ lb. total),patted dry
• Kosher salt, freshly ground pepper
• 8 oz. penne
• ½ cup (63 g) all-purpose flour
• 4 oz. Parmesan, finely grated (about 2 cups), divided
• 1 large egg
• ¼ cup (or more) extra-virgin olive oil
• 1 lb. asparagus, trimmed, cut into 1" pieces
• 8 oz. green beans, trimmed, cut into 1" pieces
• 6 garlic cloves, finely chopped
• 1 cup frozen peas
• ¾ cup heavy cream
• 4 Tbsp. unsalted butter, cut into pieces
• 1 Tbsp. white miso
• Zest and juice of 1 large lemon
• Thin strips of lemon zest (for serving)

Instructions

1. 1 Holding a long knife parallel to cutting board and working one at a time, slice 2 large skinless, boneless chicken breasts (about 1½ lb. total), patted dry, in half, starting on a long side, to create 4 cutlets. Working one at a time, lightly pound cutlets between 2 sheets of plastic wrap with a meat mallet or small heavy skillet to an even ¼" thick. Season on both sides with kosher salt and freshly ground pepper.
2. 2 Meanwhile, cook 8 oz. penne in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain pasta, reserving 2 cups pasta cooking liquid.
3. 3 Mix ½ cup (63 g) all-purpose flour and 2 oz. Parmesan, finely grated (about 1 cup), on a plate with your hands. Whisk 1 large egg in a shallow bowl just to blend. Working with 1 cutlet at a time, dredge in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in flour mixture again, pressing to adhere in a coarse layer.
4. 4 Heat ¼ cup extra-virgin olive oil in a large high-sided skillet over medium. Working in 2 batches and adding more oil between batches if needed, cook cutlets, turning halfway through, until deep golden brown, 6–8 minutes. Transfer to a cutting board.
5. 5 Cook 1 lb. asparagus, trimmed, cut into 1" pieces, and 8 oz. green beans, trimmed, cut into 1" pieces, in same skillet, stirring often, until tender, about 4 minutes. Add 6 garlic cloves, finely chopped; cook, stirring constantly, until fragrant, about 1 minute. Add 1 cup frozen peas, ¾ cup heavy cream, 4 Tbsp. unsalted butter, cut into pieces, 1 Tbsp. white miso, pasta, and remaining 2 oz. Parmesan, finely grated (about 1 cup). Cook, stirring and adding pasta cooking liquid as needed, until a thick, glossy sauce forms. Remove from heat and stir in zest and juice of 1 large lemon; season with salt and pepper.
6. 6 Slice chicken and arrange on top of pasta; scatter thin strips of lemon zest over.

Original Source

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