Crispy Ranch Chicken

Crispy Ranch Chicken

from southernliving.com
Entree
35 min
6 servings

These easy crispy ranch chicken cutlets will please the whole family. Serve them on their own, or use the chicken for a sandwich, salad, or pasta.

Ingredients

  • 6chicken breast cutlets
  • 6 tbsp.ranch seasoning mix, divided (from 2 [1-oz.] envelopes)
  • 3 tsp.kosher salt, divided, plus more to taste
  • 1 tsp.black pepper, divided
  • 3 largeeggs
  • ½ cupall-purpose flour
  • 3 cupspanko breadcrumbs
  • 1 cupcanola oil, divided
  • 16 oz.uncooked spaghetti
  • 6 tbsp.unsalted butter
  • 4 tsp.finely chopped garlic
  • 2 cupsfreshly grated parmesan cheese
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Directions

  1. 1

    Preheat oven to 200°F. Place each cutlet between 2 sheets of plastic wrap or parchment paper. Using flat side of a meat mallet, pound each cutlet to an even 1/4-inch thickness. Sprinkle cutlets with 2 tablespoons of the ranch seasoning mix, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper.

  2. 2

    Crack eggs into a large shallow bowl; beat until combined. Place flour in a second large shallow bowl. Place panko and remaining 4 tablespoons ranch seasoning mix, 1 teaspoon salt, and 1/2 teaspoon pepper in a third large shallow bowl.

  3. 3

    Dredge each cutlet in flour, shaking off excess. Dip in egg to coat; place in panko mixture, pressing to coat both sides. Transfer cutlets to a parchment paper-lined baking sheet.

  4. 4

    Heat 1/2 cup of the oil in a large skillet over medium-high. Add 2 cutlets; cook until golden brown on each side and a thermometer inserted in center registers 165°F, about 2 minutes per side. Transfer to a baking sheet lined with a wire rack; place in preheated oven to keep warm. Repeat procedure twice with remaining 4 cutlets, adding remaining 1/2 cup oil to skillet as needed. Sprinkle chicken with additional salt to taste.

  5. 5

    Meanwhile, make Hot Buttered Pasta. Cook spaghetti according to package directions, reserving 1 cup cooking water; set aside.  Melt butter in a large skillet over medium. Add garlic, and cook, stirring constantly, until garlic is light golden brown, about 2 minutes. Stir in cooked spaghetti, reserved cooking water, and Parmesan cheese. Cook, stirring vigorously, until evenly coated, about 2 minutes. Divide pasta between 4 bowls. Slice 1 Crispy Ranch Chicken Cutlet, and divide evenly between bowls; garnish with chopped fresh dill, crushed red pepper, freshly grated Parmesan cheese, and lemon wedges. Toss together 4 cups torn red leaf lettuce , 1 cup halved cherry tomatoes , and 1/2 cup pitted kalamata olives in a large bowl, and divide mixture between 2 plates. Slice 2 Crispy Ranch Chicken Cutlets , and place 1 on top of each salad. Drizzle with your favorite vinaigrette. ACTIVE 5 MIN. - TOTAL 5 MIN. - SERVES 2