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Holding a long knife parallel to cutting board and working one at a time, slice 2 large skinless, boneless chicken breasts (about 1\u00bd lb. total), patted dry<\/strong>, in half, starting on a long side, to create 4 cutlets. Working one at a time, lightly pound cutlets between 2 sheets of plastic wrap with a meat mallet or small heavy skillet to an even \u00bc” thick. Season on both sides with kosher salt<\/strong> and freshly ground pepper<\/strong>.<\/p>\n Meanwhile, cook 8 oz. penne<\/strong> in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain pasta, reserving 2 cups pasta cooking liquid.<\/p>\n Mix \u00bd cup (63 g) all-purpose flour<\/strong> and 2 oz. Parmesan, finely grated (about 1 cup)<\/strong>, on a plate with your hands. Whisk 1 large egg<\/strong> in a shallow bowl just to blend. Working with 1 cutlet at a time, dredge in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in flour mixture again, pressing to adhere in a coarse layer.<\/p>\n Heat \u00bc cup extra-virgin olive oil<\/strong> in a large high-sided skillet over medium. Working in 2 batches and adding more oil between batches if needed, cook cutlets, turning halfway through, until deep golden brown, 6\u20138 minutes. Transfer to a cutting board.<\/p>\n Cook 1 lb. asparagus, trimmed, cut into 1″ pieces<\/strong>, and 8 oz. green beans, trimmed, cut into 1″ pieces<\/strong>, in same skillet, stirring often, until tender, about 4 minutes. Add 6 garlic cloves, finely chopped<\/strong>; cook, stirring constantly, until fragrant, about 1 minute. Add 1 cup frozen peas<\/strong>, \u00be cup heavy cream<\/strong>, 4 Tbsp. unsalted butter, cut into pieces<\/strong>, 1 Tbsp. white miso<\/strong>, pasta, and remaining 2 oz. Parmesan, finely grated (about 1 cup)<\/strong>. Cook, stirring and adding pasta cooking liquid as needed, until a thick, glossy sauce forms. Remove from heat and stir in zest and juice of 1 large lemon<\/strong>; season with salt and pepper.<\/p>\nStep 2<\/h4>\n
Step 3<\/h4>\n
Step 4<\/h4>\n
Step 5<\/h4>\n
Step 6<\/h4>\n