Lemon-Garlic Linguine

 

INGREDIENTS

• Salt

• 1pound linguine

• 8tablespoons unsalted butter

• 3garlic cloves, peeled

• 1large lemon

• Black pepper

• Grated Parmesan, lemon zest, crushed red pepper, parsley or a combination, for garnish (optional)
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PREPARATION

• 1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then drain the noodles.

  2. Dry the pot, then return to low heat and add the butter. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot, and add a few grinds of black pepper. When the pepper is sizzling, add 1 cup pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.

  3. Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Optionally, top with Parmesan, lemon zest, crushed red pepper and/or parsley as you like.

Parmesan-Crusted Chicken

 

Link: https://cooking.nytimes.com/recipes/1025525-parmesan-crusted-chicken?smid=url-share

INGREDIENTS

• 2boneless, skinless chicken breasts (about 8 ounces each)

• Kosher salt and black pepper

• 1¼cups panko bread crumbs

• ¾cup grated Parmesan

• 1tablespoon finely chopped fresh parsley, plus more for garnishing

• 2tablespoons extra-virgin olive oil

• ¼cup mayonnaise

• Lemon wedges (optional), for serving

PREPARATION

1. Heat oven to 425 degrees. Line a sheet pan with parchment paper.

2. Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets. (You’ll have 4 total pieces.)

3. Using a meat mallet or rolling pin, pound the cutlets until ¼-inch thick. Season with ½ teaspoon salt and ¼ teaspoon pepper.

4. In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½ teaspoon salt and ½ teaspoon pepper. Add oil and toss until the bread crumbs are evenly coated.

5. Working one at a time, brush each chicken cutlet all over with 1 tablespoon mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.

6. Sprinkle lightly with salt and serve hot or warm.