Step 1

Mix 1/4 cup Parmesan and panko in shallow dish. Mix flour and 1/2 teaspoon sea salt in separate dish. Dip chicken in flour mixture, then in egg. Coat chicken evenly with panko mixture. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken in batches 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil, as needed. Remove chicken from skillet; keep warm.

Step 2

Stir wine and garlic into skillet, stirring to release browned bits from bottom of skillet. Stir in chicken stock, lemon juice, cream and remaining sea salt. Reduce heat to low; simmer 5 to 8 minutes or until sauce is slightly reduced.

Step 3

Toss pasta in sauce and stir in remaining 2 tablespoons Parmesan cheese. Serve with chicken and garnish with fresh lemon wedges and chopped parsley, if desired.