Main
Crispy Chicken Cutlets with Lemon Angel Hair Pasta
45 minServes 4Nutri-Score C€€
C
45 min
45 minCrispy Chicken Cutlets with Lemon Angel Hair Pasta
what you need
Ingredients
chicken breast (sliced into thin cutlets and pounded thin)Meat600 g
flour (for dredging)Pantry60 g
eggs (beaten)Dairy2 pieces
breadcrumbsBakery120 g
parmesan (finely grated)Dairy40 g
olive oil (for frying)Pantry120 ml
angel hair pastaGrains300 g
butterDairy40 g
lemon (zested and juiced)Produce2 pieces
garlic (minced)Produce2 pieces
cherry tomatoes (halved)Produce200 g
saltSpices5 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
766kcal
- Carbs
- 66 g
- Proteins
- 44 g
- Fat
- 36 g
what you’ll use
Tools
Frying pan
Mixing bowl ×3
Stockpot
Grater
Tongs
step by step
Method
- Step 1
Prepare the breading station
- Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with grated parmesan, salt and pepper.
- Season the chicken cutlets with salt and pepper.
- Step 2
Bread the chicken
- Dredge each cutlet in flour, shaking off the excess.
- Dip into the beaten eggs, then press firmly into the breadcrumb mixture to coat evenly.
- Step 3
Fry the cutlets
- Heat the olive oil in a frying pan over medium-high heat.
- Fry the cutlets until golden and cooked through, about 3 to 4 minutes per side.
- Drain on paper towels.
- Step 4
Cook the pasta
- Boil the angel hair pasta in salted water until al dente.
- Reserve a little pasta water before draining.
- Step 5
Make the lemon sauce
- Melt the butter in a pan and gently cook the garlic.
- Add the lemon zest, lemon juice and cherry tomatoes and warm through.
- Toss the drained pasta with the sauce, loosening with pasta water as needed.
- Step 6
Serve
- Plate the lemon pasta and top with the crispy chicken cutlets.
- Finish with extra parmesan and black pepper.
most cooked first