Crispy Chicken Cutlets with Butter-Chive Pasta and Arugula Salad

It’s not very often that I find a recipe in a magazine where I want to make the entire dish. Usually I either want the protein from one recipe and the side dish from another or some strange combination. Not this time. I read this recipe and thought “I’m making that dish exactly as is.”

And then I made it more than once, which doesn’t happen all that often, so that really should tell you just how delicious this dish is. Oh and the fact that it takes just about 30 minutes is a total bonus.

Crispy Chicken Cutlets with Butter-Chive Pasta and Arugula Salad 
Source: Cooking Light, May 2015
Servings: 2
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    • 2 skinless chicken cutlets 
    • salt and pepper 
    • 1 cup Panko bread crumbs
    • 2 eggs, whisked 
    • 1/3 cup all purpose flour 
    • 1 1/2 tsp. paprika
    • 2 tbsp. canola oil 
    • 2 oz. linguine 
    • 1 tbsp. butter
    • 2 tbsp. fresh chives, chopped
    • 1 cup arugula
    • 3 tbsp. fresh parsley leaves
    • 1 tbsp. fresh mint leaves
    • 1 radish, thinly sliced
    • 1 small carrot, chopped
    • 1/2 cup cherry tomatoes 
    • 1 tbsp. olive oil
    • 1 tsp. fresh lemon juice

1. Place chicken cutlets between two sheets of plastic wrap and pound out to an even thickness, no more than 1/4 inch. Season chicken with salt and pepper.
2. Arrange 3 shallow dishes in a line. Place the Panko in one dish, the eggs in another and the flour and paprika in the last dish.
3. Dip chicken cutlets into flour first, shaking off the excess, then into the egg and finally into the Panko. Place coated chicken on a plate and set aside.
4. Bring a saucepan of salted water to a boil. Add pasta and cook according to package directions.
5. While the pasta is cooking, toss together the arugula, parsley, mint, radish, carrots and cherry tomatoes in a bowl. Add the olive oil and lemon juice and toss until vegetables are coated. Season to taste with salt and pepper, set aside.
6. Add canola oil to a large skillet and heat over medium high until the oil is hot enough to fry the chicken. Add the chicken pieces and cook for 3-4 minutes on each side or until golden brown and cooked through.
7. While the chicken is cooking, toss the drained pasta with the butter and fresh chives, seasoning to taste with salt and pepper.
8. Place the fried chicken on a paper towel to absorb excess oil while plating the salad and pasta on each plate. Add the chicken and serve hot.

I seriously could eat this every day for a week and not get tired of it. If only fried chicken reheated nicely enough in the microwave that I could take this for lunch. 

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