Sautéed Chicken with Veggies

Picture from: livingthegourmet
Image Credit: Catherine

Sautéed Chicken with Veggies

“Dear Friends, It is good to be posting again about food! I have not posted a meal since October 2012, since Hurricane Sandy.  She has come and gone and now it is time to begin again, one day at a time. I hope this finds all of you doing well and being happy.” Catherine

Ingredients:

 4 - Boneless chicken breast – sliced into cutlets and pounded gently

 1 cup - Bread crumbs

Olive oil – for drizzling

For the Chicken Marinade:

Lemon juice – 1 lemon

Lime juice - 1 lime

Red Wine Vinegar – 1 – 2 tablespoon

Salt – to taste

Black Pepper – to taste

Turmeric – dashes

Sugar – ½ tsp.

Cumin – dashes

Paprika  - dashes

Grated Romano Cheese – 1 tablespoon

Depending on the amount of cutlets being used, adjust the marinade accordingly.

Place the cutlets in the marinade and refrigerate for ½ hour or longer.

For the Veggies:

4 zucchini – sliced into wedges

1 head of broccoli rabe

1 large onion – sliced

1 vine ripe tomato – cut into wedges

5 cloves of garlic – chopped

Handful of fresh parsley

Red pepper flakes

Salt

Black Pepper

Preparation:

Clean the broccoli and place in salted boiling water for a few minutes until the broccoli softens.

Drain.

Heat a large frying pan with a few drizzles of olive oil and place the garlic to sauté.

Add the broccoli rabe and a few tablespoons of water. 

Sauté with salt, black pepper and red pepper flakes until the garlic is fragrant.

Heat a frying pan with a few drizzles of olive oil and place the zucchini wedges to sauté until 

golden on each side. 

Sprinkle with a few dashes of salt and pepper.

Heat a frying pan with a few drizzles of olive oil and add the sliced onions and tomatoes. 

Sauté until the onions are golden and the tomatoes are soft. 

Add fresh parsley and salt and pepper.

Plate the veggies and top with grated Romano cheese.

For the Cutlets:

Coat the cutlets with breadcrumbs.

Heat a large frying pan with a drizzle of olive oil and place the cutlets. 

When the cutlets are golden on one side, gently flip and finish cooking on the other side.

Plate with the veggies and serve.

This is a tasty and a delicious meal.

Enjoy with lots of love, Catherine

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