Summer Pasta & Crispy Chicken Cutlets
Serves 835 mins prep
A delightful combo meal featuring a fresh summer pasta with cherry tomatoes and basil, alongside crispy chicken cutlets breaded with panko and Parmesan cheese.
0 servings
What you need
tsp kosher salt
clove garlic clove
cup olive oil
cup pecorino romano
cup parmesan cheese
tsp red pepper flake
lb angel hair
tsp black pepper
tbsp water
Instructions
1. Combine cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and black pepper in a large serving bowl. Cover and let sit at room temperature for 4 hours (optional). 2. Bring a large pot of salted water to a boil. Cook angel hair pasta for 2-3 minutes until al dente. Drain well. 3. Immediately add hot pasta to tomato mixture. Sprinkle Parmesan cheese and toss to coat evenly. Garnish with extra basil and Parmesan before serving. 4. Prepare chicken breasts by slicing into cutlets and pounding to ½-inch thickness. Season with salt and pepper. 5. In a shallow bowl, mix breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup grated cheese. 6. In a second shallow bowl, whisk eggs, water, and ½ cup grated cheese. Season lightly with salt and pepper. 7. Place flour in a third shallow bowl and season lightly with salt and pepper. 8. Dredge each cutlet in flour, dip into egg mixture, then press into breadcrumb mixture. 9. Heat a generous layer of olive oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown. 10. Serve chicken immediately or keep warm until serving.
