Lemon Ricotta Chicken Parmesan

INGREDIENTS

eggs

1/2 cup

panko crumbs (Japanese bread crumbs)

1 cup

seasoned bread crumbs

vegetable oil, for pan-frying the chicken

+ 1/4 pounds chicken cutlets

salt and fresh black pepper

+ 1/2 cups ricotta cheese

1 tsp

fresh grated lemon zest (just the yellow part not the white pith)

1 tsp

fresh grated parsley

8 oz

mozzarella cheese, thinly sliced

3 cloves

garlic, minced

2 tbsp

butter

2 tbsp

flour

1 can

chicken broth

1/4 cup

white wine, optional

1/3 cup

fresh grated Parmesan cheese, plus more for serving

1/4 cup

fresh squeezed lemon juice

12 oz

linguine (I like whole-grain Barila)