Directions

1

Pound out chicken between plastic wrap until you have thin cutlets; lightly salt and pepper cutlets.

2

Mix flour, salt, and pepper in a bowl.

3

Whisk eggs, heavy cream, Parmigiano Reggiano, and parsley in a bowl until smooth.

4

In a large skillet, heat olive oil over medium heat.

5

Dredge chicken in flour and then egg wash.

6

Place two chicken cutlets into the pan at a time to avoid crowding.

7

Cook approximately 4-6 minutes per side until golden brown.

8

Remove chicken from pan and place on paper towel; cover to keep warm. Wipe out pan with paper towel.

9

Instructions for Chicken

10

11

Add dry linguine into pot of boiling, salted water. Cook for roughly 8-9 minutes until pasta reaches the al dente stage. Once linguine is cooked, drain pasta while reserving one cup of hot pasta water.

12

13

While the pasta cooks, heat the saucepan over medium flame; add olive oil. Add minced garlic and escarole. Add shrimp, stirring occasionally. Cook shrimp 3-4 minutes until it changes color and begins to firm. Remove the pan from heat. Add linguine, olives, and parsley and toss with shrimp. Add a few tablespoons of reserved pasta water if needed to prevent the mixture from becoming dry. Add Romano cheese and stir through. Plate, garnish with red pepper flakes and a bit more Romano – enjoy immediately. Makes two generous servings.