Panko Chicken over Fresh Fettuccine with Lemon-Dill Sauce

Steps

1. Start the dough. Put the 265 g flour and the eggs in a stand mixer bowl. With the flat beater on speed 2, mix about 30 seconds, until it looks like coarse, damp crumbs; it won’t form a ball yet.
2. Knead. Switch to the dough hook and run on speed 2 for 2 minutes, no faster or longer; this stiff dough loads the motor hard. Add reserve flour a spoonful at a time only if the dough smears on the bowl. Turn it out and knead by hand 3–4 minutes, until firm and smooth and it pushes back. If it cracks at the edges, wet your hands and keep kneading rather than adding water directly.
3. Rest the dough. Wrap it tightly and rest 30 minutes at room temperature.
4. Prep the chicken. Meanwhile, split each breast horizontally and pound the 4 cutlets to ¼ in between plastic wrap. Salt them directly with about half the salt.
5. Roll. Cut the dough into 4 pieces, keeping three wrapped. Flatten one and pass it through the roller on setting 1 at speed 2, fold it in thirds, turn it 90°, and pass again; repeat 3–4 times. Then pass once each through settings 3, 4, 5 and 6, flouring lightly between passes. Halve any sheet longer than about 15 in.
6. Cut. Let the sheets dry 10–15 minutes so they don’t jam, then run them through the fettuccine cutter at speed 2. Toss the noodles in flour and curl them into loose nests under a towel.
7. Bread the chicken. Set up three dishes: the dredging flour mixed with the granulated garlic, remaining salt and pepper; the egg beaten with a splash of water; and the panko. Dredge, dip, then press on the panko firmly. Rest the cutlets on a rack 10 minutes so the coating sets.
8. Fry. Heat about ¼ in of oil to 350°F in a cast iron skillet. Fry 1–2 cutlets at a time, 2–3 minutes per side, flipping once without pressing, until 160°F inside. Move to a wire rack, salt right away, and hold in a 200°F oven.
9. Reduce the stock. Pour off the oil and wipe the pan. Cook the shallot in 1 tbsp of the butter over medium for 2 minutes, until soft but not browned. Add the stock and reduce hard to about ⅓ cup. Meanwhile, bring a pot of salted water to a boil.
10. Cook the pasta. Boil the fettuccine until it floats, plus about 30 seconds, roughly 2 minutes. Reserve a cup of pasta water before draining.
11. Finish the sauce. Off the heat, whisk the remaining butter into the reduction a cube at a time until glossy. Add the juice of the lemon and the dill, then taste and salt.
12. Serve. Toss the pasta in the sauce with a splash of pasta water. Plate it and lay the cutlets on top or alongside, keeping the sauce off the crust.