Cut the chicken breasts in half horizontally to make them chicken cutlets. If needed, pound on a cutting board to make the chicken cutlets very thin so they cook through.

Grab three medium-sized bowls. In the first bowl, whisk together the flour, pepper and salt until well blended.

In the second bowl, whisk the two eggs and Electric Lemon Vinaigrette together and set aside.

In the third bowl, stir together the Italian breadcrumbs and freshly grated Asiago cheese and set aside.

Grab one chicken cutlet and first coat with flour, then the eggs, and then the breadcrumb mixture. Complete until all chicken cutlets are coated evenly.

Heat a large skillet on medium-high heat with butter. Once melted, add the chicken and fry on both sides until cooked through and golden.

Meanwhile, cook the pasta according to package directions and drain.

In a medium sized skillet, add two tablespoons of butter. Once melted, add the garlic and stir for 30 to 60 seconds.

Add in the heavy cream and Electric Lemon Vinaigrette and stir until combined. Keep stirring on medium-high heat until it starts thickening. Remove from the heat and add the freshly grated Asiago cheese and salt and pepper. Stir well.

Serve with the chicken (slice it if you would like) and garnish with more Electric Lemon Vinaigrette drizzle on top! Enjoy!