Instructions
Cook time: 17 minutes
Boil a large pot of salted water, add half box of pasta + cook 10-12 min or until al dente, reserve ½ cup water then drain + return to pot; toss pasta with ½ container of pesto + ½ of kale until well combined, 1 min; add pasta water to thin sauce if needed
Meanwhile, combine ½ cup breadcrumbs, zest from ½ lemon, 2 tbsp parm + finely chopped parsley in a shallow dish; place ¼ cup flour with salt/pep + ¼ cup eggs in 2 separate shallow dishes; season chicken cutlets with salt/pep then dip in this order: flour, eggs, breadcrumbs to coat evenly
Heat 2 tbsp oil in a deep skillet over med-high; shallow fry chicken 4-6 min each side until cooked through + golden brown
Cut lemon in half + in a separate skillet over med-high heat, sear lemons cut-side down until charred, 2-3 min
Squeeze lemons over cutlets; divide pasta + chicken to plates
