This is the kind of dinner that feels like you ordered in, but it comes together right on your own stovetop. Thin chicken cutlets get a crunchy parmesan-and-herb coating, then sit on top of a silky, garlicky pasta tossed in Greek yogurt and parmesan for that creamy comfort-food finish. A side of quickly sauteed broccolini keeps it bright and fresh, so every bite tastes like a treat without leaving you stuffed.
Cooking for one tonight or feeding the whole table? Use the serving adjuster in the recipe card below and every amount updates instantly, no math required. Add your photo, set your servings, and you are set.
Crispy Parmesan Chicken Cutlet with Creamy Pasta and Broccolini
Calories 610 Protein 48g Carbs 52g Fat 24g (per serving)
Ingredients
Scaled amounts are a guide — round to what is practical when shopping.
Instructions
- Prep the chicken. Slice each chicken breast in half horizontally to make thin cutlets, then season both sides lightly with salt and pepper.
- Build the breading. In one shallow bowl beat the egg. In another mix the breadcrumbs, parmesan, garlic powder, paprika, salt and pepper. Dip each cutlet in egg, then press it firmly into the breadcrumb mixture.
- Crisp the cutlets. Heat olive oil in a skillet over medium heat and cook the chicken for 3 to 4 minutes per side until golden brown and cooked through, then set aside.
- Boil the pasta. Cook the pasta in salted water according to the package directions, reserving a little of the cooking water before draining.
- Make the sauce. In the same pan, warm a touch of olive oil and saute the garlic for about 30 seconds until fragrant, then stir in the Greek yogurt and parmesan. Loosen with a splash of pasta water until creamy and smooth.
- Toss the pasta. Add the cooked pasta to the sauce and toss gently until evenly coated, seasoning with salt and pepper to taste.
- Saute the broccolini. Heat olive oil in a pan and cook the broccolini for 3 to 4 minutes until tender but still vibrant green.
- Plate it up. Spoon the creamy pasta onto the plate, top with a sliced crispy chicken cutlet, finish with extra parmesan, and serve the broccolini alongside.
Tips for Meal Prepping
- Bread the cutlets ahead and keep them on a tray in the fridge for a few hours so they hold their coating when you pan-fry later.
- Store the chicken and pasta in separate containers in the fridge for up to 3 days so the crust stays as crisp as possible.
- Reheat the cutlets in an air fryer or hot oven instead of the microwave to bring the crunch back to life.
- The creamy pasta tightens up in the fridge, so stir in a splash of warm water or milk when reheating to loosen the sauce.
- Cook the broccolini just until bright green if you plan to reheat it, so it does not turn mushy the next day.
Made this? Tell me in the comments how it turned out, and save this post so the serving adjuster is one click away next time.
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