You'll be amazed how crisp these schnitzel-inspired cutlets get with only 6 minutes of cooking.
4 ounces uncooked angel hair pasta
3 tablespoons canola oil, divided
3 tablespoons chopped fresh chives
1 tablespoon butter
3/4 teaspoon kosher salt, divided
4 (4-ounce) skinless, boneless chicken thighs
1/4 teaspoon black pepper
1/3 cup all-purpose flour
1 1/2 teaspoons paprika
2 large eggs, lightly beaten
1 cup whole-wheat panko (Japanese breadcrumbs)
1 1/2 teaspoons fresh lemon juice
1 cup baby arugula
3/4 cup flat-leaf parsley leaves
1/3 cup torn fresh mint leaves
1/3 cup halved cherry tomatoes
1 large radish, thinly sliced
4 lemon wedges
How to Make It
Cook pasta according to package directions; drain. Combine pasta, 1 1/2 teaspoons oil, chives, butter, and 3/8 teaspoon salt.
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. Dip in egg; dredge in panko, shaking off excess.
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.
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.
I did not make the side salad. I also used large chicken breasts that I cut in half and regular panko (my market does not carry whole wheat panko). I added some minced garlic to the oil and was so glad that I did. 5 minutes on each side at med-high heat was perfect. Some dried herbs in with the panko would be a nice addition. Will make again.
I tried this tonight with my family. We made a different salad, but everything else we made the same. The kids liked the chicken, but my husband and I thought it was bland and greasy. The pasta just tasted funky with the addition of the oil. IF I make the pasta again, I will stick with straight butter. Honestly will probably not make this again and will stick with breasts in the future rather than thighs.
I used chicken breast cutlets and it saved the trouble of pounding. Used olive oil instead of Canola. But otherwise followed the recipe. It was good, I liked the pasta side (with a little bit of Parmesan!), and while the chicken might have been a little on the bland side it was a well-rounded, simple meal.
This was a good dish. My husband loved it, but I had two minor complaints (1) the recipe took me 45 mins., not 25 mins. (as indicated in the magazine) and (2) as another review pointed out, it was a bit greasy for my liking. With that said, I will make this dish again. The pasta was awesome and paired well with the chicken.
This took me 45 minutes too. I loved the chicken (although you MUST put lemon juice on it) and the pasta, my only complaint is with the salad. I'm making this dinner for the second time tonight with a different salad this time.
This recipe also took me longer than the 25 minutes stated. Probably similar to others - 45 minutes. I liked the flavor of the pasta and chicken, but thought there was too much salt on the pasta. I also made a different salad. I like the suggestion of putting fresh lemon juice on the chicken. That might brighten it up.
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