Cook angel hair according to package direction, reserving one cup of the cooking water.

Drain pasta and return to pot. Add butter and cover for a couple of minutes until melted. Toss with reserved water and cheese.

Pound chicken breasts to 1/4 inch thick cutlets and cut each cutlet into 3-4 medallions. Season with salt and pepper.

Place Flour in shallow bowl and egg wash in another shallow bowl.

Over medium heat, add a 1/4 inch layer of canola oil to a skillet.

Dip chicken pieces first in egg wash and then the flour.

Place chicken pieces in skillet, as many as fit without crowding. Cook 4 minutes on each side until golden brown.

Drain the canola oil and wipe out pan with paper towel. Add more canola oil to the skillet and cook the remaining chicken cutlets. Set aside and cover to keep warm.

Drain remaining canola oil and wipe out with a paper towel.

Add lemon juice and zest and heat until beginning to bubble. Add butter and swirl to melt. Add cream and whisk until well combined.

Add lemon slices and season with salt and pepper.

Add chicken medallions back in and turn to coat.

Pour sauce and chicken over prepared angel hair pasta to serve.