Chicken Thigh Cutlets With Zucchini, Celery, and Olive Salad

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Photo by Christopher Testani
Chicken Thigh Cutlets With Zucchini, Celery, and Olive Salad 5.0 1 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 26 g (6g saturated fat)
    • Cholesterol 85 mg
    • Sodium 750 mg
    • Protein 21 g
    • Carbohydrate 7 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 109 mg

Combine the zucchini, celery, parsley, olives, lemon juice, 3 tablespoons of the oil, and 1/2 teaspoon each salt and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with the Parmesan.

Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Cook, in 2 batches, until browned and cooked through, 2 to 3 minutes per side. Transfer to serving plates. Add the lemon slices to the skillet and cook just until browned and softened, about 1 minute.

Top the cutlets with the lemon slices and serve with the salad.

Ingredients

  1. Check 2 zucchini (about 1 pound), thinly sliced lengthwise or shaved with a vegetable peeler
  2. Check 2 celery stalks, thinly sliced
  3. Check 1/2 cup fresh parsley leaves
  4. Check 1/4 cup pitted oil-cured black olives, halved
  5. Check 2 tablespoons fresh lemon juice, plus 1 lemon, thinly sliced
  6. Check 1/4 cup olive oil
  7. Check Kosher salt and black pepper
  8. Check 1/4 cup shaved Parmesan
  9. Check 4 boneless, skinless chicken thighs, pounded 1/4 inch thick

Directions

  1. Combine the zucchini, celery, parsley, olives, lemon juice, 3 tablespoons of the oil, and 1/2 teaspoon each salt and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with the Parmesan.
  2. Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Cook, in 2 batches, until browned and cooked through, 2 to 3 minutes per side. Transfer to serving plates. Add the lemon slices to the skillet and cook just until browned and softened, about 1 minute.
  3. Top the cutlets with the lemon slices and serve with the salad.