Crispy Chicken Cutlets with Butter-Chive Pasta and Arugula Salad

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Crispy Chicken Cutlets with Butter-Chive Pasta and Arugula Salad

Crispy Chicken Cutlets with Butter-Chive Pasta and Arugula Salad is an all-inclusive dish with tons of flavor that can be on the dinner table in just about 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: 30 minutes or less, Chicken

Cuisine: American

Keyword: crispy chicken, healthy chicken, katsu chicken, weeknight meal

Servings: people

Calories: 618kcal

Ingredients

For the Chicken

4 chicken breast cutlets (4-6 oz each)
½ cup all purpose flour
2 large eggs
1 cup Panko bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
⅛ cup canola oil

For the Pasta

8 oz linguine
4 tablespoon unsalted butter
¼ cup fresh chives chopped

For the Salad

2 cups arugula
½ cup carrots chopped
½ cup cherry tomatoes halved
2 radishes sliced
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 tablespoon olive oil
2 tsp lemon juice

Instructions

For the Chicken

Place the chicken cutlets between two sheets of plastic wrap and pound them to even thickness.
Arrange 3 shallow dishes. Place the flour, salt, pepper and paprika in the first one. Whisk the eggs together in the second one. Add the Panko to the third one.
Pat chicken dry with a paper towel. Dip the chicken into the flour, then egg wash, then Panko, shaking to remove excess after each step.
Set chicken aside on a plate. Heat canola oil in a large skillet over medium high heat.
Cook chicken for 3-4 minutes per side, or until it reaches 165 degrees F at the thickest point.
Set chicken on a paper towel to absorb excess oil.

For the Pasta

Before prepping your chicken, bring a large pot of salted water to a boil.
Add pasta and cook according to package directions, usually 8 minutes.
Drain pasta and return to the pan.
Stir in the butter until melted and sprinkle the parsley on top. Set aside.

For the Salad

Combine arugula, carrots, cherry tomatoes, radish, mint and parsley in a large bowl.
When ready to serve, drizzle olive oil and lemon juice on top.

To Serve

Divide pasta among plates and top with the chicken cutlets. Add salad to the plate or serve in a bowl.

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