Pasta Aglio e Olio + Chicken Cutlets

Pasta Aglio e Olio + Chicken Cutlets

This has easily become a favorite new dish of ours. Pasta Aglio e Olio is wonderful just by itself if you need something quick but combine with chicken cutlets it’s even better!

You can make each dish separate or together but either way they are delicious and really easy to make. 



Pasta Aglio e Olio + Chicken Cutlets
Serves 4
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Total Time
30 min
Total Time
30 min
  1. Aglio e Olio Recipe
  2. 1/2 cup of Extra Virgin Olive Oil
  3. 5 Cloves of Garlic, sliced
  4. Pinch of Hot Pepper Flakes
  5. 2 Tbsp of Pine Nuts
  6. 2 Tbsp of Freshly Chopped Parsley
  7. 1 Pound of Spaghetti
  8. Chicken Cutlets
  9. 1-1/2 pounds of Thinly Cut Chicken Breast (often times these are labeled chicken cutlets in the package)
  10. 1-1/2 cups of Bread Crumbs
  11. 1/2 cup of Freshly Grated Parmiggiano Reggiano
  12. 1 cup of All Purpose Flour
  13. 3 Eggs
  14. 1/2 cup of Milk
  15. Olive Oil
  16. Vegetable Oil
  17. Salt and Pepper, to taste
  1. Aglio e Olio Recipe
  2. 1)Fill a large pot of water and sprinkle in some salt, bring to a boil and add the pasta, cook according to package instructions, meanwhile work on the sauce.
  3. 2)In a skillet, add the oil and garlic, turn the heat on low and cook for about 5 minutes or until the garlic is lightly golden, add the hot pepper flakes and the pine nuts, continue to cook until the pine nuts are a nutty brown color. Remove from the heat and set aside.
  4. 3)Drain your pasta and place it back into the hot pot, pour in the oil mixture and the parsley, toss everything together so that the oil coats every piece of the pasta. Place it on a serving platter and finish it with some freshly ground black pepper.
  5. Chicken Cutlets
  6. 1) In a shallow bowl, whisk together the eggs, half of the grated parmiggano, milk, salt and pepper, set aside. In a separate shallow dish, toss together the bread crumbs, the remaining grated parmiggiano and a touch of salt and pepper. In a third shallow dish or a large plate, stir together the flour, salt and pepper and set aside.
  7. 2) In a large skillet, add enough vegetable oil to coat the bottom of the skillet and add a drizzle of olive oil to it. Bring it to temperature over medium heat.
  8. 3) Lightly dredge the chicken in the flour (making sure to shake off any excess flour) dip them well in the egg mixture to coat and coat them in the bread crumb mixture.
  9. 4) Cook the cutlets in the hot skillet for about 4 minutes on each side or until golden brown and crispy all around and fully cooked through.
Adapted from Laura Vitale
Adapted from Laura Vitale
Simply the Sims

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