Breaded Chicken Cutlets with Chunky Vegetable Sauce

Name: Breaded Chicken Cutlets with Chunky Vegetable Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large plum tomatoes, quartered; 1 large onion, cut into 1/2-inch-wide wedges; 2 red or green bell peppers, sliced; 1 8-ounce zucchini, trimmed, halved lengthwise, sliced crosswise; 1 tablespoon olive oil; Nonstick vegetable oil spray; 1 cup dry breadcrumbs; 4 large egg whites; 4 skinless boneless chicken breast halves; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh Italian parsley; 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried; 1 cup canned low-salt chicken broth, hot

Servings: persons

4 large plum tomatoes, quartered
1 large onion, cut into 1/2-inch-wide wedges
2 red or green bell peppers, sliced
1 8-ounce zucchini, trimmed, halved lengthwise, sliced crosswise
1 tablespoon olive oil
Nonstick vegetable oil spray
1 cup dry breadcrumbs
4 large egg whites
4 skinless boneless chicken breast halves
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 cup canned low-salt chicken broth, hot

1
Preheat oven to 400F.
2
Place vegetables on large rimmed baking sheet.
3
Sprinkle with salt and pepper.
4
Drizzle oil over; toss to coat.
5
Roast vegetables until tender and brown around edges, turning occasionally, about 45 minutes.
6
Remove from oven.
7
Increase oven temperature to 500F.
8
Meanwhile, spray large nonstick baking sheet with oil spray.
9
Place breadcrumbs on sheet of waxed paper.
10
Whisk egg whites in shallow bowl until foamy.
11
Using mallet, pound chicken breasts to 1/3-inch thickness.
12
Sprinkle chicken with salt and pepper.
13
Turn chicken in breadcrumbs; place on platter.
14
Stir Parmesan into remaining breadcrumbs on waxed paper.
15
Dip chicken into egg whites to coat.
16
Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.
17
Transfer vegetables to bowl; mix in parsley and thyme.
18
Add broth to baking sheet; scrape up any browned bits.
19
Pour over vegetables.
20
Keep warm.
21
Bake chicken on prepared sheet 5 minutes.
22
Turn chicken over; bake just until cooked through, about 5 minutes longer.
23
Transfer chicken to plates.
24
Spoon vegetable sauce alongside.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large plum tomatoes, quartered, 1 large onion, cut into 1/2-inch-wide wedges, 2 red or green bell peppers, sliced, 1 8-ounce zucchini, trimmed, halved lengthwise, sliced crosswise, and more.

Yes, Breaded Chicken Cutlets with Chunky Vegetable Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!