Bring a pot of water to boil, and add 1 Tbsp salt and pasta. Cook until al-dente according to package instructions or to the desired doneness. Reserve 1/2 cup pasta water, then drain and lightly rinse (rinsing will keep the sauce creamier)

While pasta is cooking, set up 2 bowls. In the first bowl, beat together 1 egg and 1 Tbsp milk. In the second bowl, combine 1 cup of bread crumbs, 1/2 tsp salt, and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.

Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan, and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top, then cut into strips.

In a medium saucepan over medium heat. Melt 2 Tbsp butter, then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.

Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and, while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice to incorporate.

Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).

Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve chicken strips over warm bowls filled with pasta.