Crispy Chicken Cutlets with Butter-Chive Pasta

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.

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.

Well, not really a 5, but definitely a 4. I didn't bother with the flattening, so it really did only take 20 minutes. Will make this again.

Loved, although I made my own salad.  The chicken was great, and loved the pasta paired with it. A nice light meal for spring.

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 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.

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.

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.