Crispy Chicken Cutlet Pasta Salad with Creamy Lemon Dressing

If you enjoy a crisp chicken cutlet, you’ll love this Chicken Cutlet Pasta Salad with Spicy Peanut Dressing. It pairs golden Parmesan-crusted chicken with tender mezzi rigatoni, crunchy vegetables, and a creamy, slightly spicy peanut dressing for a bright, satisfying meal.

This version of pasta salad avoids a heavy mayo base. Instead it’s lighter, full of fresh vegetables, and rich in texture and protein. The contrast between the crispy chicken, cool cucumber, crunchy cabbage, sweet red pepper, and silky peanut dressing makes this dish a great choice for summer lunches, weeknight dinners, backyard gatherings, or meal prep. It reheats and stores well, and the flavors hold up the next day.

Why You’ll Love This Recipe

Crispy chicken cutlets meet fresh summer pasta salad. The Parmesan-panko crust on the chicken gives a crunchy, savory contrast to the cool, crisp vegetables and creamy dressing.

Meal-prep friendly. You can cook the chicken, prepare the dressing, and chop the vegetables in advance. Assemble when ready to serve for easy lunches or dinners.

Texture and flavor in every bite. The salad balances crisp, tender, and creamy elements: crunchy cutlets, toothsome pasta, fresh vegetables, herbs, and a finishing sprinkle of crushed peanuts and sesame seeds.

Recipe Ingredients

Chicken Cutlets

• Chicken breasts: Butterflied and pounded into thin cutlets so they cook quickly and evenly and develop a crisp exterior.
• Kosher salt: Seasons the chicken and the salad components.
• Freshly cracked black pepper: Adds a mild peppery note.
• Garlic powder: Enhances savory flavor without competing with the dressing.
• Eggs: Help the Parmesan and panko cling to the cutlets.
• Grated Parmesan cheese: Creates a nutty, golden crust when pan-fried.
• Panko breadcrumbs: Provide a light, crunchy coating.
• Avocado oil: For shallow frying; it has a neutral flavor and a higher smoke point.

Spicy Peanut Dressing

• Creamy peanut butter: The rich base of the dressing.
• Maple syrup: Adds natural sweetness to balance savory and spicy tastes.
• Low-sodium soy sauce: Brings umami depth.
• Sriracha: Provides controlled heat; adjust to taste.
• Rice vinegar: Adds brightness and balances the richness.
• Sesame oil: A small amount gives a toasted, nutty note.
• Water: Thins the dressing to a pourable consistency.

Pasta Salad

• Mezzi rigatoni: A sturdy short pasta shape that holds the dressing.
• Red bell pepper: Sweetness, color, and crunch.
• Carrots: Fresh texture and mild sweetness.
• Green cabbage: Keeps crisp and holds up well for leftovers.
• English cucumber: Adds cool, refreshing crunch.
• Scallions: Mild onion flavor that complements the dressing.
• Fresh cilantro: Bright herbaceous notes that pair well with peanut flavors.

Garnishes

• Crushed peanuts: For an extra crunch.
• Sesame seeds: Add subtle nuttiness and visual appeal.
• Lime wedges: A squeeze of lime at the table brightens the dish.

How to Make

Prep the Chicken

Butterfly the chicken breasts into four thin cutlets. Place each cutlet between parchment or inside a resealable bag and gently pound with a meat mallet or rolling pin until evenly thin. Pat dry, then season both sides with kosher salt, freshly cracked black pepper, and garlic powder.

Set Up the Breading Station

Whisk the eggs in a shallow dish. In a second dish, combine grated Parmesan and panko breadcrumbs.

Bread the Chicken

Dip each cutlet in the eggs, letting excess drip off, then press both sides into the Parmesan-panko mixture until well coated.

Shallow Fry

Heat a thin layer of avocado oil in a large skillet over medium heat. When the oil is hot but not smoking, cook two cutlets at a time until golden and cooked through, about 3–4 minutes per side depending on thickness. Transfer the cooked cutlets to a wire rack and let rest for about 5 minutes before slicing.

Make the Spicy Peanut Dressing

In a bowl, whisk together peanut butter, maple syrup, low-sodium soy sauce, sriracha, rice vinegar, sesame oil, and 3 tablespoons water until smooth. Add additional water, 1 tablespoon at a time, to reach a pourable consistency.

Assemble the Pasta Salad

Cook mezzi rigatoni according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking. Add the cooled pasta to a large bowl with diced red bell pepper, grated carrots, chopped cabbage, diced cucumber, sliced scallions, and chopped cilantro. Season lightly with kosher salt and freshly cracked pepper.

Add the spicy peanut dressing to taste and toss gently until everything is evenly coated. Arrange sliced chicken cutlets on top, then finish with crushed peanuts and sesame seeds. Serve with lime wedges for squeezing at the table.

Frequently Asked Questions

Other Pasta Salad Recipes to Consider Trying

• Creamy Southwest Pasta Salad
• Bean, Tuna and Olive Pasta Salad
• Italian Grinder Pasta Salad
• Easy Italian Pasta Salad

Chicken Cutlet Pasta Salad

A lighter pasta salad with crispy Parmesan-panko chicken, crunchy vegetables, and a creamy spicy peanut dressing—great for meal prep and warm-weather meals.

Prep: 25 mins

Cook: 25 mins

Total: 50 mins

Servings: 4

Equipment

• 1 skillet for shallow frying
• Baking tray with a cooling rack for resting the chicken
• Tongs
• 2 mixing bowls (one for salad, one for dressing)
• Pasta pot with colander

Ingredients

Chicken Cutlets

• 1 lb chicken breasts, butterflied and pounded into 4 thin cutlets
• Kosher salt, to season
• Freshly cracked black pepper, to season
• Garlic powder, to season
• 2 eggs, whisked (or 1 large egg)
• 2/3 cup grated Parmesan cheese
• 2/3 cup panko breadcrumbs
• Avocado oil, for shallow frying

Spicy Peanut Dressing

• 1/2 cup creamy peanut butter
• 1/4 cup maple syrup
• 2–3 tablespoons water, as needed to thin
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons sriracha (adjust to taste)
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil

Pasta Salad

• 10 ounces mezzi rigatoni, cooked al dente
• 1–2 cooked chicken cutlets, cubed or sliced
• 1 cup green cabbage, chopped
• 1 cup English cucumber, cored and diced
• 3/4 cup red bell pepper, diced small
• 1/2 cup carrots, grated
• 2–3 scallions, thinly sliced
• 2 tablespoons cilantro, chopped
• Kosher salt and freshly cracked black pepper, to taste

Garnish

• 2 tablespoons crushed peanuts
• 1 tablespoon sesame seeds
• 1 lime, cut into wedges

Instructions

1. Butterfly and pound the chicken to make four thin cutlets. Season both sides with salt, pepper, and garlic powder.
2. Set up a breading station: whisk the eggs in one dish, combine Parmesan and panko in another.
3. Dip each cutlet in egg, then press into the Parmesan-panko mixture to coat evenly.
4. Heat a thin layer of avocado oil in a skillet over medium heat. Fry cutlets until golden and cooked through, about 3–4 minutes per side. Transfer to a wire rack and rest 5 minutes before slicing.
5. Whisk together peanut butter, maple syrup, soy sauce, sriracha, rice vinegar, sesame oil, and 3 tablespoons water until smooth. Add more water if needed to reach a pourable texture.
6. Cook pasta until al dente, drain, and rinse briefly with cold water. Combine pasta with bell pepper, carrots, cabbage, cucumber, scallions, and cilantro. Season lightly.
7. Toss the pasta and vegetables with the spicy peanut dressing to taste. Top with sliced chicken, then sprinkle with crushed peanuts and sesame seeds. Serve with lime wedges.

Notes

Stored in an airtight container, this pasta salad keeps for about 3–4 days in the refrigerator. For best texture, store the dressing and chicken separately and combine just before serving when possible.

Nutrition (approx.)

Serving: 1 of 4. Estimated calories and macronutrients will vary based on specific ingredient brands and portions.