Breaded Chicken Cutlets with Chunky Vegetable Sauce Recipe

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.

No additional tips available.

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

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.

Breaded Chicken Cutlets with Chunky Vegetable Sauce

How did you like this recipe?

Frequently Asked Questions