Crispy Chicken Cutlets with Butter-Chive Pasta
Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
You'll be amazed how crisp these schnitzel-inspired cutlets get with only 6 minutes of cooking.
Ingredients
- 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
Nutrition Information
- calories 464
- fat 22.7 g
- satfat 5.1 g
- monofat 10.8 g
- polyfat 5.2 g
- protein 28 g
- carbohydrate 38 g
- fiber 4 g
- cholesterol 169 mg
- iron 4 mg
- sodium 506 mg
- calcium 59 mg
How to Make It
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Cook pasta according to package directions; drain. Combine pasta, 1 1/2 teaspoons oil, chives, butter, and 3/8 teaspoon salt.
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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.
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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.
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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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