Herbed Chicken Cutlets With Roasted Winter Vegetables

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Photo by Jonny Valiant
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 338 calories
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 94 mg
    • Sodium 610 mg
    • Protein 39 g
    • Carbohydrate 14 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 91 mg

Ingredients

  1. Check 1pound Brussels sprouts, trimmed and halved
  2. Check 1/2 medium head cauliflower, cut into small florets (about 4 cups)
  3. Check 3tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 8 small chicken cutlets (about 11/2 pounds)
  6. Check 1tablespoon herbes de Provence

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper. Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary. Serve with the vegetables.