Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 9 Ratings

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Credit: Christopher Testani

Recipe Summary test

hands-on:
25 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

330 calories; fat 26g; cholesterol 85mg; sodium 750mg; protein 21g; carbohydrates 7g; sugars 4g; fiber 2g; iron 1mg; calcium 109mg.
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