You’ll be amazed how crisp these schnitzel-inspired cutlets get with only 6 minutes of cooking.
Combine pasta, 1 1/2 teaspoons oil, chives, butter and 3/8 teaspoon salt.
Sprinkle chicken with remaining 3/8 teaspoon salt and pepper.
Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
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; dredge in panko, shaking off excess.
Heat a large nonstick skillet over medium heat.
Add 1 tablespoon oil; swirl to coat.
Add chicken; cook 3 minutes.
Add 1 tablespoon oil to pan.
Turn chicken over; cook 3 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, tomatoes, and radish; toss.
Serve chicken with salad, pasta and lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
