CRISPY CHICKEN CUTLETS IN LEMON CREAM SAUCE WITH ZUCCHINI AND PEA PODS
Ingredients
The Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 large garlic cloves, chopped
½ cup dry white wine
2 cups heavy cream
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 small zucchinis, cut into small rings about ½” thick
2 cups pea pods, stringed
The Chicken:
2-2 ½ pounds boneless chicken breasts
½-1 teaspoon salt
¼-½ teaspoon black pepper
2 eggs, beaten
1 ½ cups panko breadcrumbs
¾ cup grated parmesan cheese
½ cup flat leaf parsley, chopped (plus more for garnish)
3 tablespoons olive oil
For Serving:
3 cups of barley (pictured here), quinoa, rice, or farro – cooked to package direction and seasoned with salt and pepper
Instructions
Heat the olive oil in a large saucepan over medium high heat. Cook the onions and garlic until they are soft and fragrant, about 2-3 minutes. Add the wine to the pan and bring to a boil. Cook for 3-4 minutes, until reduced by about half. Add the cream, salt, pepper, lemon zest, lemon juice, Dijon, and zucchini to the pan. Bring to a boil and then reduce the heat to a very low boil. Let cook for 20-25 minutes until the sauce coats the back of a spoon and the zucchini is tender. Stir in the pea pods and cook for 3-4 more minutes until the pea pods are bright great and crisp tender.
While the sauce bubbles away, prepare the chicken. Butterfly the breasts on a cutting board by holding the top of the breast flat with the palm of your hand. Using a sharp chef’s knife, slice the chicken breast horizontally into two even pieces (between your hand and the cutting board) that open like a book. Place each half in a large ziplock bag and pound with a meat pounder to even ½” thickness all over. Season the breasts on both sides with the salt and pepper.
Place the eggs in a pie plate or shallow baking dish. Combine the panko, parmesan, and parsley in another shallow dish to create a breading station.
Heat the oil in a large skillet over medium high heat. Dip each chicken cutlet in the beaten egg to quote and then press it firmly into the breadcrumb mixture to coat on both sides. Place the breaded cutlets in the hot oil and cook for 2-3 minutes per side until they are golden brown and cooked through.
Serve the cutlets over barley (or your grain of choice) and top with the sauce and veggies. Garnish with chopped parsley and lemon slices.
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