Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 chicken thigh, about 1/2 cup arugula mixture, about 1/2 cup pasta, and 1 lemon wedge)

You'll be amazed how crisp these schnitzel-inspired cutlets get with only 6 minutes of cooking.

How to Make It

Step 1

Cook pasta according to package directions; drain. Combine pasta, 1 1/2 teaspoons oil, chives, butter, and 3/8 teaspoon salt.

Step 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. Dip in egg; dredge in panko, shaking off excess.

Step 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.

Step 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.

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