Chicken Cutlets with Zucchini and Grape Tomatoes
Welcome to Monday and the joy of finding something super delicious and new to do with the ubiquitous chicken cutlet. If you’ve been at this cooking thing for years, you know that this is not something to be taken lightly, but instead kind of deserves a celebratory hit parade!! At least, that’s what I think you’ll feel after you take your first bite. Fingers crossed.
Not sure what it is about this year (and I don’t want to go any further into that statement ‘cause we could literally speculate for a year about 2020) but the zucchini around us has been fabulous! Even into early October, it’s still in good supply in all the markets and so tender and flavorful. So though I normally wouldn’t feature a dish with zucchini in autumn, it feels kinda right.
And tastes even better—especially when it’s paired with sweet and juicy grape tomatoes—
And tender, golden brown chicken cutlets.
Guys, the flavor and texture combo is so, so good and you will love how quickly the whole thing comes together.
Perfect for weeknight dinners.
My advice? Get yourself to the store and pick up some zucchini asap before it’s all gone (don’t say I didn’t warn you!)
Chicken Cutlets with Zucchini and Grape Tomatoes
Makes 4-5 servings
Prep Time: Under 40 minutes
Ingredients
About ½ cup unbleached, all-purpose flour
Kosher salt, black pepper and garlic powder
1 ½ pounds thin sliced chicken cutlets (If you have thicker pieces, just slice them lengthwise to make them thinner)
4-5 tablespoons olive oil
4 medium zucchini, cut into bite-sized chunks
2 garlic cloves, minced
2 pints grape or cherry tomatoes (about 20 ounces), cut in half
The Recipe
1. Place the flour in a shallow dish and season well with some salt, pepper and garlic powder. Dredge eacg piece of chicken in the flour to coat well, shaking off the excess and place on a plate.
2. Heat 2 tablespoons of the oil in a large heavyweight skillet over medium-high heat until very hot. Cook the chicken in batches, turning until both sides are golden brown and the chicken is cooked through. You may need to add a little more of the oil between batches. Transfer cooked pieces to a plate. Do not wash out the skillet.
3. Heat another tablespoon of the oil in the skillet until very hot and add the zucchini, stirring every so often until the zucchini is softened and well-browned, about 8-10 minutes. Stir in the garlic and cook for about 30 seconds, then add in the tomatoes and cook for a few minutes, until they have softened. Add the chicken back in to reheat and let everything come together.
4. If you are lucky enough to have any leftovers, this reheats really well in the microwave or in a skillet on low. Store in the fridge for a few days.
Enjoy!
Note: Recipe adapted from The Complete Mediterranean Cookbook by America’s Test Kitchen. I really tinkered around with and simplified this—subbed out the yellow squash, increased the amount of tomatoes, cut the mint, capers and herbes de Provence.
