Chicken Cutlets With Julienned Vegetables Recipe

Name: Chicken Cutlets With Julienned Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. carrots, julienned; 1 lb. leeks, rinsed well and julienned; 2 tsp. vegetable oil; 1 lb. chicken cutlets, 1/2-inch thick; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; 1/4 c. chopped shallots or onion; 1/4 tsp. thyme; 3/4 c. chicken broth; 1/3 c. balsamic vinegar

Servings: persons

1
Steam carrots and leeks in large saucepan.
2
Transfer to serving platter and keep warm in oven.
3
Meanwhile, heat oil in 12-inch skillet over medium-high heat.
4
Sprinkle both sides of cutlets with salt and pepper.
5
Add to skillet and saute until fully cooked (about 1 1/2 minutes per side). Arrange chicken on top of vegetables and return to oven.
6
Add thyme and shallots to skillet; cook 2 minutes.
7
Pour in broth and vinegar.
8
Bring to boil and boil 5 minutes, stirring and scraping up browned bits on bottom of pan.
9
Pour sauce over chicken.
10
Serve with new potatoes.

340

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 10 ingredients. The key ingredients include: 1 lb. carrots, julienned, 1 lb. leeks, rinsed well and julienned, 2 tsp. vegetable oil, 1 lb. chicken cutlets, 1/2-inch thick, and more.

Yes, Chicken Cutlets With Julienned Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cutlets With Julienned Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions