Crispy Chicken Cutlets with Butter Chive Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 oz. Angel Hair Pasta, uncooked
3 tbsp. Canola Oil, divided
3 tbsp. Fresh Chives, chopped
1 tbsp. Butter
¾ tsp. Kosher Salt, divided
4 - 4 oz. Chicken Thighs, Skinless and boneless
¼ tsp. Black Pepper
⅓ c. Flour
1 ½ tsp. Paprika
2 Large Eggs, lightly beaten
1 c. Panko
1 ½ tsp. Fresh Lemon Juice
1 c. Baby Arugula
¾ c. Parsley Leaves
⅓ c. Mint Leaves, torn
⅓ c. Cherry Tomatoes, halved
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Directions: |
Directions:Cook pasta according to package directions; drain. Combine pasta, 1 1/2 tsp. oil, chives, butter and 3/8 tsp salt.
While pasta cooks, place each thigh between two sheets of plastic wrap and pound to 1/4 inch thickness using a meat mallet. Sprinkle chicken with remaining 3/8 tsp. 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 then dredge in panko, shaking off excess.
Heat a large skillet over medium heat. Add 1 tablespoon oil, swirl to coat. Add chicken and cook for 4 minutes. Add 1 tablespoon oil to pan. Turn chicken over and cook for 4 more 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 and tomatoes.
Serve chicken with salad and pasta. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Recipe serves 4 but you might want to double the arugula mixture and the pasta if you have big appetites.
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