Herbed Chicken Cutlets With Roasted Winter Vegetables

Herbed Chicken Cutlets With Roasted Winter Vegetables
Jonny Valiant
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Hands-On Time
25
minutes
Total Time
25
minutes
Serves 4

Ingredients

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

 

Sarah Copeland
November 2011

Nutritional Information

  • Per Serving
  • Calories 338
  • 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
What does this mean? See Nutrition 101.

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