Crispy Chicken Cutlets with Butter-Chive Pasta

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.

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

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

  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.

  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.

  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.