Breaded Chicken Cutlets With Chunky Vegetable Sauce Recipe - Cooking Index
Breaded Chicken Cutlets With Chunky Vegetable Sauce Recipe - Cooking Index
| 4 cups | 250g / 8.8oz | Plum tomatoes - quartered (large) |
| 1 cup | 62g / 2.2oz | Onion - cut 1/2"-wide wedges (large) |
| 2 | Red or green bell peppers - sliced | |
| 1 | Zucchini - (abt 8 oz) - trimmed, halved | |
| Lengthwise, and sliced crosswise | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Olive oil |
| Nonstick vegetable oil spray | ||
| 1 cup | 146g / 5.1oz | Dry breadcrumbs |
| 4 cups | 792g / 27oz | Egg whites (large) |
| 4 | Boneless skinles chicken breast halves | |
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
| 2 tablespoons | 30ml | Chopped fresh Italian parsley |
| 1 teaspoon | 5ml | Chopped fresh thyme |
| = (or 1/2 tspn dried thyme) | ||
| 1 cup | 237ml | Canned low-salt chicken broth - hot |
Preheat oven to 400 degrees. Place vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Drizzle oil over; toss to coat. Roast vegetables until tender and brown around edges, turning occasionally, about 45 minutes. Remove from oven. Increase oven temperature to 500 degrees.
Meanwhile, spray large nonstick baking sheet with oil spray. Place breadcrumbs on sheet of waxed paper. Whisk egg whites in shallow bowl until foamy. Using mallet, pound chicken breasts to 1/3-inch thickness. Sprinkle chicken with salt and pepper.
Turn chicken in breadcrumbs; place on platter. Stir Parmesan into remaining breadcrumbs on waxed paper. Dip chicken into egg whites to coat. Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.
Transfer vegetables to bowl; mix in parsley and thyme. Add broth to baking sheet; scrape up any browned bits. Pour over vegetables. Keep warm.
Bake chicken on prepared sheet 5 minutes. Turn chicken over; bake just until cooked through, about 5 minutes longer. Transfer chicken to plates. Spoon vegetable sauce alongside.
This recipe yields 4 servings.
Source:
Bon Appetit, February 1998
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