INGREDIENTS FOR SCAMPI SAUCE:

• 2 tablespoons Unsalted butter
• 2 tablespoons Olive Oil
• 1/2 teaspoon Colonna Coarse Kosher Salt
• 1/4 teaspoon Spice Farms Ground Black Pepper
• 4 Cloves of Garlic (minced)
• 1/8 teaspoon Spice Farms Crushed Red Pepper
• 1/2 cup of Dry White Wine (Sauvignon Blanc is recommended)
• Zest and juice of 1 Lemon (about 1 tablespoon of zest and 3 tablespoons of juice)
• Additional lemon for squeezing at end
• 1/4 cup Parsley (chopped)
• 1 lb of Pasta of choice (Angel hair or Spaghetti is recommended)

CHICKEN INGREIDENTS:

• 4 Boneless Chicken Breasts
• 3 Eggs
• 1 cup of Flour
• 2 1/4 cup of Colonna Italian Style Bread crumbs
• 3/4 cup of Colonna Grated Parmesan and Romano cheese
• Spice Farms Ground Black Pepper
• Colonna Coarse Kosher Salt

DIRECTIONS FOR CHICKEN:

1. Cut chicken breasts in half, season both sides of chicken with salt and pepper
2. Put eggs (beaten), flour, and a mixture of the bread crumbs and cheese into 3 separate bowls
3. Dip chicken cutlets, once at a time into flour, then eggs, then bread crumb mixture
4. In a skillet heat up (medium heat) 2 tablespoons of vegetable oil and place chicken in until golden brown (usually 2 minutes each side) (more oil may also need to be added)

DIRECTIONS FOR SCAMPI SAUCE:

1. First prepare pasta according to the instructions on the box and set aside with about 1 cup of the pasta cooking water.
2. Add the garlic and red pepper flakes to the skillet, about 1 minute.
3. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for around 3 to 5 minutes.
4. Add the cooked pasta, lemon zest, parsley, and 1/2 of the reserved pasta water to the skillet and toss. If it seems too dry, stir in more of the reserved pasta cooking water.
5. Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing.