Chicken Cutlets With Zucchini And Scallions
Juicy chicken cutlets paired with tender zucchini, scallions, and a lemon-sherry sauce create a flavorful, quick, and versatile dish perfect for weeknight dinners or entertaining.
Ingredients
- 2 chicken breasts, halved, boned and skinned ⓘ
- 1/3 cup flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 tablespoons olive oil ⓘ
- 2 tablespoons unsalted butter ⓘ
- 2 cloves garlic, minced
- 1/2 cup white sherry wine ⓘ
- 1 teaspoon oregano, crumbled ⓘ
- 2 small zucchini ⓘ
- 1/4 cup celery, diced
- 6 scallions, diced ⓘ
- 1 teaspoon grated lemon zest ⓘ
- 2 cloves garlic, chopped ⓘ
Instructions
- Cut each chicken breast in half horizontally.
- Place the chicken pieces between plastic wrap and pound to 1/4-inch thickness with a meat mallet.
- In a plastic bag, mix together flour, salt, and pepper.
- Add chicken pieces to the bag and shake to coat thoroughly.
- In a large frypan, heat olive oil and butter over medium-high heat.
- Add minced garlic and chicken to the pan.
- Cook, turning once, about 5 minutes or until lightly browned.
- Remove chicken from pan and keep warm.
- Reduce heat to medium.
- Add white sherry wine, zucchini, celery, scallions, and lemon zest to the pan drippings.
- Cook about 5 minutes or until vegetables are tender.
- Return chicken to the pan and cook for about 3 minutes or until tender.
- Arrange chicken on a platter and spoon vegetables and juices over the chicken.
Tips & Substitutions
For a crispier coating, try using panko breadcrumbs instead of flour. If you're out of white sherry wine, a splash of chicken broth or white wine vinegar can work in a pinch. Fresh herbs like thyme or basil can replace oregano for a different flavor profile. Ensure the chicken is pounded evenly to cook thoroughly and avoid dryness.
Serving Suggestions
Serve the chicken cutlets alongside a light salad or steamed rice to soak up the flavorful juices. This dish pairs beautifully with a side of roasted potatoes or a fresh cucumber salad. For a complete meal, consider serving with crusty bread to enjoy the sauce. Explore more American recipes for additional ideas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Cover with a lid until heated through. Alternatively, you can use the microwave, but be careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Cutlets With Zucchini And Scallions contains roughly 751 calories, with 20g protein, 102g carbohydrates, and 35g fat. It is an excellent source of iron (139% of the Daily Value), dietary fiber (95% of the Daily Value), and calcium (73% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1514mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative and will add more flavor and juiciness to the dish. Just ensure they are cooked through, as thighs may take a bit longer than breasts. Adjust the cooking time as needed, and enjoy the richer taste.
What can I substitute for zucchini?
If you don’t have zucchini, yellow squash or bell peppers can be excellent substitutes. They will provide a similar texture and absorb the flavors of the dish well. You can also add mushrooms for an earthy flavor, keeping the cooking time in mind.
Is it possible to make this dish ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time. Cook them separately, then store in the refrigerator. When ready to serve, reheat the chicken and vegetables together for a quick meal. This makes it a convenient option for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).