dinner · american
Parmesan Herb Chicken Cutlets with Buttered Shells & Carrots
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Instructions
1
Bring four cups of salted water to a rolling boil in a medium pot over high heat.
2
Add shell pasta to boiling water and cook for 9 to 10 minutes until tender al dente.
3
Slice carrots into 0.25-inch coins, place in a small saucepan with half a cup water, honey, and half the butter.
4
Simmer carrots covered over medium heat for 8 minutes until tender, then uncover and cook 2 minutes until glossy and glazed.
5
Slice chicken breasts horizontally into four thin cutlets, seasoning with oregano, garlic powder, half the salt, and pepper.
6
In a shallow dish, toss panko breadcrumbs and shredded Parmesan cheese together with a pinch of salt.
7
Press seasoned chicken cutlets firmly into the parmesan-panko mixture to form an even golden crust on both sides.
8
Heat olive oil in a 12-inch skillet over medium-high heat and sear cutlets for 3 to 4 minutes per side until golden and crisp.
9
Drain cooked shell pasta in a colander, return to the warm pot, and toss with remaining butter and salt until coated.
10
Plate buttery pasta shells alongside tender glazed carrots and serve with two crispy golden parmesan herb chicken cutlets.
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