Ingredients

• •1 lb spaghetti noodles
• •Canola oil, for frying
• •1 lb chicken tenderloins
• •1/2 cup all-purpose flour
• •1 teaspoon salt
• •1 teaspoon garlic powder
• •1 teaspoon paprika
• •1/2 cup bread crumbs
• •2 tablespoons parmesan cheese, grated
• •3 eggs, beaten
• •2 tablespoons water
• •4 tablespoons butter
• •2 cloves garlic, minced
• •1/4 cup dry white wine
• •1 teaspoon lemon zest
• •2 tablespoons lemon, freshly squeezed
• •Freshly grated parmesan, for serving
• •Italian parsley, chopped
• •Salt and pepper, to taste

Instructions

1. 1Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 12 minutes. Once the pasta is done, drain and set aside.
2. 2Place the chicken tenderloins between plastic wrap and, using a meat mallet, pound the chicken to 1/2 inch thickness.
3. 3Mix together the flour, salt, garlic powder, and paprika; set aside. Make an egg wash by whisking eggs and water together.
4. 4Mix together bread crumbs and parmesan cheese.
5. 5Dip the chicken in the flour mixture, then into the egg wash, and then into the bread crumb mixture.
6. 6Heat a skillet with about a half-inch of canola oil covering the bottom. Carefully watch the oil temperature so the chicken does not brown too quickly.
7. 7Add about 3 breaded chicken tenderloins to the hot oil and fry until golden brown on each side, about 4-5 minutes per side. Once done, set aside.
8. 8Add the butter to a large skillet and melt over medium-low heat, stirring continuously. Once the butter becomes foamy, add the garlic and continue to stir, cooking over medium-low heat until the butter turns deep golden brown.
9. 9Add in the white wine, lemon zest, and lemon juice. Add the noodles and stir to combine.
10. 10Top with chicken, freshly grated parmesan, Italian parsley, salt, and pepper.