Sautéed Chicken with Delicious Veggies
By: Lady Catherine ...
Published: Monday, April 8, 2013 - 7:59am

Ingredients




Ingredients:
4 - Boneless chicken breast – sliced into cutlets and pounded gently
1 cup - Bread crumbs
Olive oil – for drizzling
For the Chicken Marinade:
Lemon juice – 1 lemon
Lime juice - 1 lime
Red Wine Vinegar – 1 – 2 tablespoon
Salt – to taste
Black Pepper – to taste
Turmeric – dashes
Sugar – ½ tsp.
Cumin – dashes
Paprika  - dashes
Grated Romano Cheese – 1 tablespoon
For the Veggies:
4 zucchini – sliced into wedges
1 head of broccoli rabe
1 large onion – sliced
1 vine ripe tomato – cut into wedges
5 cloves of garlic – chopped
Handful of fresh parsley
Red pepper flakes
Salt
Black Pepper

Preparation

1 Sautéed Chicken with Veggies: 2 Depending on the amount of cutlets being used, adjust the marinade accordingly. 3 Place the cutlets in the marinade and refrigerate for ½ hour or longer. 4 For the Veggies: 5 Clean the broccoli and place in salted boiling water for a few minutes until the broccoli softens. 6 Drain. 7 Heat a large frying pan with a few drizzles of olive oil and place the garlic to sauté. Add the broccoli rabe and a few tablespoons of water.  Sauté with salt, black pepper and red pepper flakes until the garlic is fragrant. 8 Heat a frying pan with a few drizzles of olive oil and place the zucchini wedges to sauté until golden on each side.  Sprinkle with a few dashes of salt and pepper. 9 Heat a frying pan with a few drizzles of olive oil and add the sliced onions and tomatoes.  Sauté until the onions are golden and the tomatoes are soft.  Add fresh parsley and salt and pepper. 10 Plate the veggies and top with grated Romano cheese. 11 For the Cutlets: 12 Coat the cutlets with breadcrumbs. 13 Heat a large frying pan with a drizzle of olive oil and place the cutlets.  When the cutlets are golden on one side, gently flip and finish cooking on the other side. 14 Plate with the veggies and serve. 15 This is a tasty and a delicious meal.