Bring a taste of Italy to your table with this chicken pasta recipe
Bring a taste of Italy to your table with this quick and easy dinner. Thin chicken cutlets with a light, crisp coating is a winner.
The thin cutlets take less than 5 minutes to cook. They’re finished off with some capers and lemon juice. I serve them with spaghetti and tomato sauce, Spaghetti Pomodoro.
Helpful hints:
Any type of pasta sauce can be used. Look for one that has reduced sodium.
Any style of long pasta such as linguine, fettucine or spaghettini can be used.
Countdown:
Place water for pasta on to boil.
Prepare all ingredients. Start pasta cooking. Make chicken dish. Complete pasta dish.
Shopping list:
To buy: 3/4 pound chicken cutlets, 1 container plain panko breadcrumbs, 1 small piece Parmesan cheese, 1 bottle ground oregano, 1 small bottle capers, 1 lemon, 1 bunch fresh basil, 1 package spaghetti and 1 bottle reduced-sodium pasta sauce.
Staples: olive oil, egg, salt and black peppercorns.
CHICKEN MILANESE
3/4 pound chicken cutlets 1/4 cup plain panko
breadcrumbs 2 tablespoons freshly grated Parmesan cheese
2 teaspoons ground
oregano
Salt and freshly ground
black pepper
1 egg, slightly beaten 2 teaspoons olive oil 1 lemon cut into wedges 1 tablespoon capers
Place chicken cutlets on a cutting board and cover with plastic wrap. Pound the cutlets flat to 1/4 inch thick with a meat bat or heavy skillet.
On a plate, mix panko crumbs, Parmesan cheese, oregano and add salt and pepper to taste.
In a small bowl, slightly beat egg with fork.
Dip the chicken cutlets into the egg and then into the panko crumb mixture, making sure both sides are covered.
Heat oil in a large nonstick skillet over medium-high heat and add the cutlets. Cook 2 minutes, turn over and cook second side 2 minutes. A meat thermometer should read 155 degrees.
Divide the cutlets between 2 dinner plates and squeeze juice from the lemon wedges on top. Sprinkle the capers over the chicken.
SPAGHETTI POMODORO 4 ounces spaghetti
1 cup reduced-sodium
pasta sauce
1/4 cup fresh basil leaves,
torn into small pieces Salt and freshly ground black pepper
Bring a large saucepan
3/4 full of water to a boil. Add the spaghetti and cook for 9-10 minutes or according to package instructions. Remove 1/4 cup pasta water to a bowl.
Drain the spaghetti and add to the bowl with the pasta sauce. Add the basil and salt and pepper to taste. Toss well. Divide into 2 portions and serve with the Chicken Milanese.