Summer Chicken Cutlet Pasta with Fresh Tomato, Lemon, and Basil

Ingredients

• 4 boneless, skinless chicken cutlets (About 5–6 oz each; pound evenly if needed)
• 0.5 cup all-purpose flour (For dredging)
• 2 egg (Beaten for the breading station)
• 1 cup seasoned breadcrumbs (For coating the chicken)
• 0.5 cup neutral frying oil (Use enough to shallow-fry the cutlets; some oil may remain in the pan)
• 0.25 cup olive oil (For the tomato sauce)
• 1 yellow onion (Finely diced)
• 4 cloves garlic (Minced)
• 4 fresh tomatoes (About 1 1/2 lb total; halved or roughly chopped so they can be smashed as they cook)
• kosher salt (To taste; season the chicken, sauce, and pasta water)
• black pepper (To taste)
• 1 tsp dried oregano
• 0.25 tsp red pepper flakes (Adjust to taste)
• 1 lemon lemon zest (Finely grated zest)
• 1 lb dried pasta (Any long or short shape)
• 1 cup reserved pasta water (Reserve before draining; add as needed to loosen the sauce)
• 1 lemon lemon juice (Freshly squeezed)
• 0.5 cup fresh basil (Torn or thinly sliced)
• 0.75 cup Parmesan cheese (Finely grated, plus more for serving if desired)

Steps

1. 1

   Set up three shallow dishes: place the flour in the first, beat the eggs in the second, and put the seasoned breadcrumbs in the third. Pat the chicken cutlets dry and season them lightly with salt and pepper.

2. 2

   Coat each chicken cutlet first in flour, shaking off the excess. Dip it into the beaten egg, allowing excess egg to drip back into the dish, then press it into the seasoned breadcrumbs until evenly coated on both sides.

3. 3

   Heat the frying oil in a large skillet over medium to medium-high heat. When the oil is hot and a breadcrumb sizzles immediately, add the breaded cutlets without crowding the pan.

4. 4

   Fry the chicken for about 5 minutes on the first side, then turn it carefully and fry for about 5 minutes on the second side, until deeply golden and cooked through. The center should reach 165°F (74°C). Transfer the cutlets to a rack or paper towels to drain.

5. 5

   Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta water.

6. 6

   Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.

7. 7

   Add the minced garlic, tomatoes, salt, black pepper, oregano, red pepper flakes, and lemon zest. Stir to coat the vegetables in the oil and aromatics.

8. 8

   Cook the tomato mixture for 5–6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices. Smash the tomatoes with the back of a wooden spoon to create a loose, chunky sauce.

9. 9

   Add the drained cooked pasta to the skillet. Pour in a splash of the reserved pasta water and toss until the pasta is coated, adding more pasta water as needed to make the sauce glossy and loose.

10. 10

    Add the lemon juice, fresh basil, and grated Parmesan. Toss until the cheese melts into the sauce and the basil is wilted but still fragrant. Taste and adjust the salt, pepper, and red pepper flakes.

11. 11

    Divide the pasta among serving plates. Slice the crispy chicken cutlets and place them over or alongside the pasta. Finish with additional Parmesan, basil, or a drizzle of olive oil if desired, and serve immediately.

Notes

The transcript does not provide exact quantities for most ingredients, so amounts are practical estimates. Keep the pasta water before draining; it helps emulsify and loosen the fresh tomato sauce. For the crispiest chicken, serve the cutlets immediately rather than simmering them in the sauce.

Nutrition per serving

• main
• pasta
• chicken
• Italian-inspired
• summer
• stovetop
• fried
• comfort food