Hands-On Time
25 Mins
Total Time
35 Mins
Yield
Serves 4
Christopher Testani

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

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Reviews
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