This recipe originally came from Aunt Joy, and it was what I made her when she came home from the hospital. Its a great way to incorporate an Italian favorite with a lower caloric version and adding in some veggies. This is definitely a repeatable recipe!
Ingredients:
* 1/4 cup flour
* 1 large egg, beaten
* 2/3 cup breadcrumbs
* 4 chicken breast cutlets
* 1/2 tsp salt, divided
* 1/2 tsp black pepper
* 2 tbsp. EVOO, divided
* Cooking Spray
* 3/4 cup shredded mozzarella cheese
* 1 medium zucchini (or two small), chopped
* 1 1/2 cups cherry tomatoes, halved
* 2 cloves of garlic, minced
* 1/4 cup chopped basil
~ Preheat the broiler. Place the flour, egg, and breadcrumbs in separate shallow dishes. Sprinkle the chicken with half the salt and pepper, then dredging the chicken in flour, then egg, then breadcrumbs.
~ Heat 1/2 oil in a large skillet over medium high heat. Cook two cutlets at a time, about 1 minute on each side. Remove and place on a tinfoil covered baking sheet with some cooking spray. Repeat for the other two cutlets.
~ Top cutlets with cheese and broil for about 1-2 minutes.
~ Heat remaining oil in same skillet, sautéing the zucchini for about a minute or so before adding the tomatoes, remaining salt, and garlic. Continue to sauté for an additional 4 minutes.
~ Serve with chicken and top with basil. You can add some angel hair pasta if you want/need the carbs!
NUTRITIONAL CONTENT per cutlet: 398 calories, 16g fat, 37g protein, 8g carbs, 4g fiber, 3g sugar, 143mg chol, 521mg sodium, 191mg calcium.