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crispy chicken cutlets pasta arugula
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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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: 30 minutes or less, Chicken
Cuisine: American
Keyword: crispy chicken, healthy chicken, katsu chicken, weeknight meal
Servings: 4 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.

Nutrition

Calories: 618kcal | Carbohydrates: 45g | Protein: 35g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 195mg | Sodium: 880mg | Potassium: 701mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4311IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 4mg
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