2 zucchini (about 1 pound), thinly sliced lengthwise or shaved with a vegetable peeler
2 celery stalks, thinly sliced
1/2 cup fresh parsley leaves
1/4 cup pitted oil-cured black olives, halved
2 tablespoons fresh lemon juice, plus 1 lemon, thinly sliced
1/4 cup olive oil
Kosher salt and black pepper
1/4 cup shaved Parmesan
4 boneless, skinless chicken thighs, pounded 1/4 inch thick
Fat 26g (6g saturated fat)
How to Make It
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.
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