Crispy Chicken Cutlets With Butter-Chive Pasta

Name: Crispy Chicken Cutlets With Butter-Chive Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 ounces uncooked angel hair pasta, 3 tablespoons canola oil, divided, 3 tablespoons chopped fresh chives, 1 tablespoon butter, and more.

Yes, Crispy Chicken Cutlets With Butter-Chive Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!