Breaded Chicken Cutlet With Rotini Pasta And Fresh Tomato Cucumber Salad Recipe

Breaded Chicken Preparation

1. Preheat your oven to 375°F (190°C). 2. Prepare the chicken cutlet by seasoning it with salt and pepper, then dredge it in flour, dip into beaten eggs, and coat with breadcrumbs. 3. Place the breaded chicken on a baking tray lined with parchment paper and bake for 25-30 minutes, until golden brown and fully cooked. Alternatively, for a chicken croquette, mix ground chicken with breadcrumbs, egg, and seasonings. Form into patties and follow the same baking instructions.

Rotini Pasta Preparation

1. Bring a pot of salted water to a boil. 2. Add the rotini pasta and cook according to the package instructions, usually for about 8-10 minutes, until al dente. 3. Drain the pasta and set aside.

Fresh Vegetable Preparation

1. Thinly slice fresh tomatoes and cucumbers. 2. Arrange the sliced tomatoes and cucumbers on a plate, drizzling them with balsamic glaze or your preferred dressing just before serving.

Assembly

1. Once the chicken is done, allow it to cool slightly before slicing it if desired. 2. Serve the chicken alongside the cooked rotini pasta, and arrange fresh tomato and cucumber slices around it. 3. Drizzle the assembled dish with balsamic glaze or dressing to enhance the flavors. Serve immediately.