Crispy Chicken Cutlets With Butter-Chive Pasta

• 4 ounces uncooked angel hair pasta
• 3 tablespoons canola oil, divided
• 3 tablespoons chopped fresh chives
• 1 tablespoon butter
• 3/4 teaspoon kosher salt, divided
• 4 (4-ounce) skinless, boneless chicken thighs
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons paprika
• 2 large eggs, lightly beaten
• 1 cup whole-wheat panko (Japanese breadcrumbs)
• 1 1/2 teaspoons fresh lemon juice
• 1 cup baby arugula
• 3/4 cup flat-leaf parsley leaves
• 1/3 cup torn fresh mint leaves
• 1/3 cup halved cherry tomatoes
• 1 large radish, thinly sliced
• 4 lemon wedges

1. Cook pasta according to package directions; drain. Combine pasta, 1 1/2 teaspoons oil, chives, butter, and 3/8 teaspoon salt.
2. While pasta cooks, place each chicken thigh between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 3/8 teaspoon salt and pepper. Combine flour and paprika in a shallow dish. Place eggs in a shallow dish. Place panko in a shallow dish. Dredge chicken in flour, shaking off excess. Dip in egg; dredge in panko, shaking off excess.
3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add chicken; cook 3 minutes. Add 1 tablespoon oil to pan. Turn chicken over; cook 3 minutes or until done.
4. While chicken cooks, combine remaining 1 1/2 teaspoons oil and lemon juice in a medium bowl. Add arugula, parsley, mint, tomatoes, and radish; toss. Serve chicken with salad, pasta, and lemon wedges.

angel hair pasta, canola oil, fresh chives, butter, kosher salt, skinless, black pepper, flour, paprika, eggs, lemon juice, baby arugula, flatleaf parsley, mint leaves, tomatoes, radish, lemon wedges

Taken from www.myrecipes.com/recipe/crispy-chicken-cutlets-butter-chive-pasta (may not work)