Ingredients
- 4 ounces uncooked angel hair pasta
- 3 tablespoons canola oil, divided
- 3 tablespoons chopped fresh chives
- 1 tablespoon butter
- ¾ teaspoon kosher salt, divided
- 4 (4-ounce) skinless, boneless chicken thighs
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 1 ½ teaspoons paprika
- 2 large eggs, lightly beaten
- 1 cup whole-wheat panko (Japanese breadcrumbs)
- 1 ½ teaspoons fresh lemon juice
- 1 cup baby arugula
- ¾ cup flat-leaf parsley leaves
- ⅓ cup torn fresh mint leaves
- ⅓ cup halved cherry tomatoes
- 1 large radish, thinly sliced
- 4 lemon wedges
Instructions
- Cook pasta according to package directions; drain. Combine pasta, 1 1/2 teaspoons oil, chives, butter and 3/8 teaspoon salt.
- While pasta cooks, place each chicken thigh between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 3/8 teaspoon salt and pepper. 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.
Originally appeared: Cooking Light (EatingWell)
