Pan-roasted Carrots, Chicken, Lemon-Olive Oil Linguine

Dinner 3.04.2012: Pan-roasted Carrots, Chicken, Lemon-Olive Oil Linguine

Pan-roasted Carrots, Chicken, Lemon-Olive Oil Linguine

Pan-roasted Carrots (olive oil, sliced red onion, roll-cut carrots, kosher salt, pepper)

Chicken (chicken cutlets, kosher salt, pepper, paprika, egg wash, flour (seasoned with salt and pepper), olive oil, butter, lemon juice, chopped parsley) - season chicken with salt, pepper and paprika, egg wash, dredge in flour, shake off excess, fry in hot oil and butter. When nicely browned remove the chicken, add more butter to pan until it starts bubbling; add lemon juice and chopped parsley; pour over chicken cutlets. Be careful when adding lemon juice to pan - it will splatter!

Lemon-Olive Oil Linguine (al-dente linguine cooked in lasted water, drain, toss with lemon infused olive oil and chopped parsley) - garnish with grated parmesan