Boil a large pot of salted water, add half the box of pasta + cook 10-12 min or until al dente, then drain + return to pot

Meanwhile add mayo to a bowl + 4 tbsp parmesan, salt/pep + zest from lemon to a second bowl; dip chicken first in mayo, coating both sides, then into parmesan mixture, pressing to coat evenly

Heat 2 tbsp oil in skillet over med; cook chicken 4-6 min per side until fully cooked, browned + no pinkness remains

Toss pasta with 1 tbsp oil, 4 tbsp parmesan, a squeeze of lemon + salt/pep; divide pasta to plates then top with chicken cutlets—time to eat!