Homemade Pasta in Crème Fraîche Lemon Sauce & Chicken Cutlets

1. Prepare pasta for 2 servings according to your preferred method (homemade or store-bought).
2. For the chicken cutlets, set up two bowls: one with 1 egg and 2 tbsp of pesto mixed, and another with 1 cup of Italian breadcrumbs.
3. Dip about 12 ounces (or 4 pieces) of thinly sliced chicken breasts first into the egg mixture, then into the breadcrumbs, ensuring full coating.
4. Fry the breaded chicken in oil of choice in a pan until golden brown on both sides (about 4 minutes per side). Top with flaky salt.
5. Transfer the fried chicken to an oven and bake at 350°F (175°C) for 10 minutes, or until fully cooked through.
6. While chicken bakes, cook the pasta according to package directions.
7. In a separate pan, add 2 tbsp of olive oil, 1 clove of mixed garlic, the juice of 1 lemon, and 1 tbsp of capers. Cook on low heat and mix well.
8. Turn off the heat. Quickly transfer the cooked pasta from the boiling water directly into the pan with the sauce, allowing some pasta water to come along.
9. Add 1/4 cup of crème fraîche and 1/4 cup of shredded Parmesan to the pasta and mix thoroughly.
10. Add a handful of arugula and mix again until wilted slightly.
11. Serve the pasta and chicken together, topped with fresh shredded Parmesan and a drizzle of olive oil.