Description
Cherry tomato spaghetti meets golden, crispy fried chicken cutlets in this comforting, flavor-packed dinner that’s easy to make and always satisfying.
Ingredients
Scale
- 8 ounces spaghetti
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 handful fresh basil, torn
- 1/4 cup grated parmesan cheese
- 2 raw chicken cutlets
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
Instructions
- Heat a large skillet with enough oil to shallow fry and bring a medium pot of salted water to a boil.
- Sauté minced garlic in olive oil, then add cherry tomatoes. Cook until they burst and turn saucy. Season with salt.
- Set up a breading station with flour, beaten eggs, and panko in separate bowls.
- Dredge chicken cutlets in flour, dip into egg, then coat with panko. Set aside.
- Cook spaghetti until al dente. Drain and toss with tomato sauce, basil, and parmesan.
- Fry the breaded chicken until golden and crispy on both sides. Let rest briefly on paper towels.
- Slice chicken cutlets and serve alongside the twirled pasta, topped with extra basil and parmesan.
Notes
- Toast the panko beforehand for extra crunch.
- Add red pepper flakes to the sauce for heat.
- Use leftover pasta in a frittata or the chicken in a sandwich.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 490mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 150mg
Keywords: cherry tomato spaghetti, fried chicken cutlet, pasta dinner, crispy chicken, easy dinner