Sugar and Spice Pan-Fried Chicken Cutlets with Oven-Roasted Spaghetti Squash on a bed of Fresh Arugula

Ingredients

For the Chicken Cutlets:

• 4 boneless, skinless chicken cutlets (or 2 large chicken breasts, butterflied and halved)

• 1/2 cup all-purpose flour

• 1 large egg

• 1/2 cup fine breadcrumbs

• 1.5oz Double Barrel BBQ Sugar & Spice Dry Rub

• 2 tbsp neutral oil (like avocado or canola)

For the Spaghetti Squash:

• 1 medium spaghetti squash, halved and seeds removed

• 2 tbsp olive oil

• 1/2 tsp salt

• 1oz Double Barrel BBQ Sugar & Spice Dry Rub

For the Salad:

• 3 cups baby arugula

• 1 cucumber, sliced

• 1 cup cherry or grape tomatoes, halved

• 4 radishes, thinly sliced

• 1/2 cup crumbled feta cheese

• 1 tbsp olive oil

• 1 tbsp balsamic glaze or vinegar

• 1/4 tsp salt and pepper to taste

Instructions

1. Roast the Spaghetti Squash:

• Preheat oven to 400°F (200°C).

• Brush the cut side of the squash halves with olive oil and season with salt, pepper, and chili flakes (if using).

• Place the squash cut side down on a baking sheet.

• Roast for 40-50 minutes or until the flesh is fork-tender.

2. Prepare the Chicken Cutlets:

• Set up a breading station:

  • Bowl 1: Flour

  • Bowl 2: Whisked egg

  • Bowl 3: Breadcrumbs mixed with Sugar & Spice Dry Rub.

• Dredge each chicken cutlet in flour, dip in egg, and coat in the seasoned breadcrumb mixture.

3. Pan-Fry the Chicken:

• Heat the oil in a large skillet over medium-high heat.

• Cook the chicken cutlets for 3-4 minutes on each side, until golden brown and cooked through (internal temperature of 165°F).

• Transfer to a paper towel-lined plate.

4. Assemble the Salad:

• In a large bowl, toss the arugula with olive oil, balsamic glaze, salt, and pepper.

• Plate arugula and surround with chicken, vegetable and squash.

5. Serve and Enjoy:

• Optionally, drizzle a little extra balsamic glaze over the top for added tanginess.

  
  

Enjoy the perfect balance of sweet, spicy, and savory flavors!