It’s been a while since we’ve had a good ol’ chicken and pasta dish, hasn’t it? Well now’s the time.
Okay remember how I talked about “throw-together” meals? This is not one of those. Ha!
You COULD buy some fried chicken tenders at your grocery store and skip the frying all together. Then it would be throw-together. But this specific recipe today requires a lil’ bit of time and prep. This is a good weekend dinner! When you want it to feel fun and fresh, but it also requires your attention. And sometimes that’s the exact therapy you need.
Let us peepeth.
It seems like a lot but that’s because I put all these ding dang ingredients in ding dang bowls and took a ding dang photo. Your prep will be a cinch.
Let’s start with the tom-ah-toes, dah-ling.
Fresh tomatoes? In the WINTER? Well, I mean yeah. My store always carries pretty cherry tomatoes, so I buy them every single Monday and drape them over eggs and avocado toast each morning. It’s the only way.
Let’s thinly sliced some red onion and slide it in there with a drizzle of olive oil a pinch of salt. This’ll just sit while we make our chicken. Sound good?
That panko mixture? Girl, it has garlic powder, onion powder, dried Italian seasoning, parmesan and salt in it. There’s no shortage of flavor here. We’ll dredge each chicken piece through the flour, then the egg wash, then the panko. Pretty simple when ya get going.
Then we’ll just crisp it up in some AWL. (mom, that’s oil.)
Four minutes on one side, about three on the other. Do this in two batches on medium high heat. Done.
I always let mine rest on a baking rack (normally with a paper towel on the counter underneath, to let any excess oil drip off.) It works! Then we’ll thinly slice the chicken.
Also, if you need to dip the chicken into some homemade ranch just to “test it out”, you absolutely should.
And that is it! You’ll cook some pasta in the meantime, then serve it up with crispy chicken slices and the marinated tomatoes. It’s suuuuper delicious.
It’s that perfect blend of cool and crunchy meets warm and satisfying. Loads of texture, buckets of complimenting flavors. It’s too good.
And not too overwhelming to make, really!
If you need to short cut it, I completely get it. But try the panko mix next time you’re in the mood to fry.
Also, you don’t necessarily need to cut the chicken breasts down to cutlets. I like this technique because you get so much chicken out of it. Lots of surface area to crisp up, which is awesome. But you can use tenders if you need! That completely works.
You guys, get in this.
Today! Or this weekend. I’m breezy.
Extra parmesan is always a good idea.