Crispy Chicken Cutlet with Creamy Zucchini Pasta
Very easy
Camille U.
Camille U.

Crispy Chicken Cutlet with Creamy Zucchini Pasta

Prep Time

7 minutes
Prep time

Cooking

19 minutes
Cook time

Calories

727 cal.
Per serving

Ingredients for 1

Chicken cutlet (breaded, pre-cooked)

1

Chicken cutlet (breaded, pre-cooked)

Pasta (tagliatelle dry)

2.5 oz

Pasta (tagliatelle dry)

Zucchini

1/4

Zucchini

Shallot

1/2

Shallot

Crème fraîche

1 tbsp

Crème fraîche

Garlic

1/2 clove

Garlic

Herbes de Provence

optional

1/4 tsp

Herbes de Provence

Utensils

Stovetop, Frying pan, Pot (small), Knife

recipe

  • Step 1
    In a pot of boiling salted water, cook the pasta according to the package instructions.
  • Step 2
    Meanwhile, peel & thinly slice the shallots.
  • Step 3
    Wash & cut the zucchini into half-moons.
  • Step 4
    Heat a drizzle of olive oil in a frying pan over medium heat. Add the zucchini & shallots. Grate in the garlic. Season with salt, pepper & herbes de Provence (optional). Sauté for 5-6 min, stirring occasionally, until softened.
  • Step 5
    Once the pasta is cooked, set aside a small ladle of the cooking liquid. Drain the pasta & keep warm.
  • Step 6
    Heat a dab of butter & a drizzle of olive oil in the same pan. Add the chicken cutlet & brown it for 3-4 min on each side, over medium heat, until golden brown & fully heated. Transfer to a cutting board.
  • Step 7
    Check that the vegetables are cooked, then add the crème fraîche, reserved cooking water & the pasta. Cook for 1-2 min, stirring to combine.
  • Step 8
    Cut the chicken cutlet into strips, if desired.
  • Step 9
    Serve the creamy zucchini pasta on a plate with the chicken cutlet. Season to taste & enjoy!