Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 1

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

Maureen Callahan
Recipe by Cooking Light May 2015

Gallery

Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

464 calories; fat 22.7g; saturated fat 5.1g; mono fat 10.8g; poly fat 5.2g; protein 28g; carbohydrates 38g; fiber 4g; cholesterol 169mg; iron 4mg; sodium 506mg; calcium 59mg.
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