Breaded Chicken Cutlets With Chunky Vegetable Sauce Recipe

  1. Preheat oven to 400 degrees.
  2. Place vegetables on large rimmed baking sheet.
  3. Sprinkle with salt and pepper.
  4. Drizzle oil over; toss to coat.
  5. Roast vegetables till tender and brown around edges, turning occasionally, about 45 min.
  6. Remove from oven.
  7. Increase oven temperature to 500 degrees.
  8. Meanwhile, spray large nonstick baking sheet with oil spray.
  9. Place breadcrumbs on sheet of waxed paper.
  10. Whisk egg whites in shallow bowl till foamy.
  11. Using mallet, lb.
  12. chicken breasts to 1/3-inch thickness.
  13. Sprinkle chicken with salt and pepper.
  14. Turn chicken in breadcrumbs; place on platter.
  15. Stir Parmesan into remaining breadcrumbs on waxed paper.
  16. Dip chicken into egg whites to coat.
  17. Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.
  18. Transfer vegetables to bowl; fold in parsley and thyme.
  19. Add in broth to baking sheet; scrape up any browned bits.
  20. Pour over vegetables.
  21. Keep hot.
  22. Bake chicken on prepared sheet 5 min.
  23. Turn chicken over; bake just till cooked through, about 5 min longer.
  24. Transfer chicken to plates.
  25. Spoon vegetable sauce alongside.
  26. This recipe yields 4 servings.

tomatoes, onion, red, zucchini, extra virgin olive oil, breadcrumbs, egg whites, boneless skinles chicken breast halves, freshlygrated parmesan cheese, fresh italian parsley, fresh thyme, chicken broth

Taken from cookeatshare.com/recipes/breaded-chicken-cutlets-with-chunky-vegetable-sauce-91725 (may not work)

Another recipe

Switch theme