Creamy Green Spaghetti with Easy Panko Fried Chicken Cutlets❤️

🎵 Hi everybody, now I think that most of us can agree that springtime and summertime is a time for easy meals. That's what I'm going to be preparing for you today. Now I'm going to be using three chicken breasts right here. I already cut them in half horizontally as you can see. So I'm going to be having six chicken cutlets. Now you can buy them already cut and ready to go but sometimes they're a little too thin and then I find that you know they come out a little dry. Now I've got a piece of plastic here. I'm going to put my chicken breast right between the two sheets and then I'm just going to pound it down a little bit. I want them to be anywhere between half an inch and one-fourth of an inch thick. See how pretty it is? And I'm going to do the same to all six pieces. I'm going to break two eggs in this dish because this is going to be our breading. You just want to beat your eggs. This is the glue that's going to keep that breading together really nice. Now before I dredge my chicken cutlets into the flour, eggs, and panko, I'm going to season them. I like using my own seasoned salt with lemon pepper and that's it. The seasoned salt has everything you need in here. Now I'm going to put a link below if you want the link to my homemade seasoned salt but if you don't want to make your own you can use seasoned oil or Lori's. Those are good too. You want the flavors to come from the inside out. That's why you want to season your chicken really well. So I'm done with the seasoned salt. Now the lemon pepper. It's a perfect combination. Oh and our grandkids just love this. Very easy to prepare and it's different. It's nice to serve your family different dishes sometimes. So I'm done seasoning with lemon pepper and my seasoned salt. As you can see they look beautiful. I'm going to start off with my flour. A good amount of flour right on them. You want to remove the excess. Very easy process especially when you get all your ingredients ready. Get them all lined up. Everything just flows. So I'm done with my chicken cutlets. Look at this. They look beautiful. I'm going to stick them in the fridge because I want them to get nice and cold. This way the egg, flour, and panko can come in together really well before I fry them. I'm going to clean up my area and get started with a delicious creamy Poblano sauce. So now I'm ready to make my creamy Poblano sauce. In this blender I'm going to add four ounces of cream cheese. And I'm going to add half a cup of heavy cream. One fourth cup of sour cream. That's about a fourth of a cup. Three large garlic cloves. One tablespoon of chicken bouillon. Nor chicken bouillon. That's my favorite. And I have one fourth piece of a medium onion. I'm going to add one roasted jalapeno. Seeds and all. Because we like the kick. But you can leave it out. And I'm going to add four Poblano peppers that I have removed the seeds, cleaned out, and roasted. I'll put a link below so you can see how I remove the seeds and roast them the easy way. I'm going to add a little pepper. I'm going to replace the lid and I'm going to blend it really well. And that's good. Now I'm going to add my cilantro. I always leave the cilantro for last because I like to see some of those cilantro bits in there. And I'm going to add a good bunch of cilantro in here. Replace the lid and blend it. Just enough so that I can see the bits. And that's perfect. Oh, this is beautiful. Look at this. So now I'm just going to let it sit there for a little bit and I'm going to get my chicken out of the fridge so we can start frying it real quick. I've got my oil nice and hot. I'm going to be using avocado oil, but you can use your favorite oil. And my chicken cutlets are nice and cold, which is what I wanted because this way you make sure that your panko stays on really good. I'm going to set three of them in here. Now you don't want your heat too high because you don't want to burn the panko before the chicken is done. And I'm going to time it for three minutes. You don't want to move them. Don't be flipping them around. Just leave them like that until they're nice and golden before we flip them over to the other side. So my time is up for this side. Now I'm going to flip them over. Don't move them. Just leave them alone until your time is up. So these are ready. Now I'm going to remove them and put them right here on this rack. Oh, look at this. Now I'll put the next three. So I've got my chicken cutlets on a timer. Now I'm going to prepare my spaghetti. I've got my water boiling. I'm going to salt it really well and I'm going to add my spaghetti. I'm using thin spaghetti and I'm going to be using about three-fourths of this pound. I don't use a whole box. I find that three-fourths of a pound is perfect for this amount of poblano sauce. I'm going to break it in half so you don't have long stringy spaghetti. Put them in there. You can cook your spaghetti according to your package directions. I always like to cook it a little bit longer than al dente. Now we can go back to the chicken. So while I wait for my spaghetti to come out, I'm going to add three tablespoons of butter in this large skillet. So once my butter is melted, I'm going to add all my poblano sauce right in here. And you want to get it all because this is as good as gold. I'm going to wait until it comes up to a real light simmer. I've got about one and a half minutes for my spaghetti and this is going to be perfect. Spaghetti is ready. And here it goes. Now I'll toss it together. Yum. This is perfect. Ooh. And here's my chicken cutlet. And a fresh cold salad is always so good with this dish. And here it is. So can I say that I've been waiting for this all day? Because I have. Oh, I know how delicious this is. Mm. Oh, my goodness sakes. I give this a 10 plus. It's absolutely wonderful. So this is my delicious Mexican green spaghetti in a wonderful, creamy poblano sauce. And my panko crusted chicken cutlets. If you like my recipe, give me a thumbs up, send me a comment, and tell me what you think. And if you haven't subscribed, please do. Thank you.