Categories: Pasta
Ingredients
- 4 chicken breasts
- Salt and pepper
- 3/4 cup flour
- 3 large eggs
- 1/4 cup milk
- 3/4 cup olive oil
- 2 lemons--1 sliced, 1 juiced
- 4 tbsp. butter
- 4 garlic cloves
- 1 cup white wine
- 1 cup chicken stock
- 8 oz. angel hair pasta
- 4 cups arugula
- Grated Parmigiano-Reggiano, for garnishing
Directions
-
Cut each chicken breast horizontally, almost in half. Open like a book and place between 2 sheets of plastic wrap. Using the flat side of a mallet, pound the chicken to 1/4 inch thick; season with salt and pepper.
-
In a shallow bowl, place the flour. In another shallow bowl, beat the eggs and milk. Working in batches, dredge the chicken in the flour and shake off any excess. Add the chicken to the eggs and turn until coated, letting any excess egg drip back into the bowl.
-
Bring a large pot of water to a boil for the pasta.
-
Set a wire rack in a rimmed baking sheet. In a larges skillet, heat about 1/8-inch of oil over medium to medium-high. Cook the cutlets, turning once, until golden brown and cooked through, about 6 minutes. Transfer the cutlets to the wire rack and cover with foil.
-
Add the lemon slices to the skillet and cook until lightly browned, about 3 minutes. Place the lemon slices on top of the cutlets. Wipe the excess oil from the skillet. Add the butter to the skillet. When the butter foams, add the garlic and swirl until fragrant, about a minute. Add the lemon juice and wine and cook, stirring often, until syrupy and slightly reduced, 2-5 minutes. Add the stock. Cook, stirring often, until the sauce is reduced to about 3/4 cup, about 5 minutes more.
-
Meanwhile, salt the boiling water and add the pasta. Cook until 1 minute shy of directed. Drain the pasta.
-
Arrange the cutlets and lemon slices on plates. Spoon 1 to 2 tsp of the sauce on top of each cutlet. Add the pasta and arugula to the remaining sauce in the skillet. Toss until the pasta is evenly coated; season with salt. Serve the pasta with the chicken. Garnish with Parm.