Crispy Chicken Cutlets with Butter-Chive Pasta

Ingredients

  • 4 ounces uncooked angel hair pasta
  • 3 tablespoons canola oil, divided
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon butter
  • ¾ teaspoon kosher salt, divided
  • 4 (4-ounce) skinless, boneless chicken thighs
  • ¼ teaspoon black pepper
  • ⅓ cup all-purpose flour
  • 1 ½ teaspoons paprika
  • 2 large eggs, lightly beaten
  • 1 cup whole-wheat panko (Japanese breadcrumbs)
  • 1 ½ teaspoons fresh lemon juice
  • 1 cup baby arugula
  • ¾ cup flat-leaf parsley leaves
  • ⅓ cup torn fresh mint leaves
  • ⅓ cup halved cherry tomatoes
  • 1 large radish, thinly sliced
  • 4 lemon wedges

Instructions

  1. Cook pasta according to package directions; drain. Combine pasta, 1 1/2 teaspoons oil, chives, butter and 3/8 teaspoon salt.
  2. While pasta cooks, place each chicken thigh between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 3/8 teaspoon salt and pepper. Combine flour and paprika in a shallow dish. Place eggs in a shallow dish. Place panko in a shallow dish. Dredge chicken in flour, shaking off excess. Taban in egg; dredge in panko, shaking off excess.
  3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add chicken; cook 3 minutes. Add 1 tablespoon oil to pan. Turn chicken over; cook 3 minutes or until done.
  4. While chicken cooks, combine remaining 1 1/2 teaspoons oil and lemon juice in a medium bowl. Add arugula, parsley, mint, tomatoes, and radish; toss. Serve chicken with salad, pasta and lemon wedges.

Originally appeared: Cooking Light (EatingWell)

Exit mobile version