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Receta Breaded Chicken Cutlets With Chunky Vegetable Sauce

by Global Cookbook

Ingredientes

4 lrg plum tomatoes quartered 1 lrg onion cut 1/2"-wide wedges 2 x red or possibly green bell peppers sliced 1 x zucchini - (abt 8 ounce) trimmed, halved lengthwise, and sliced crosswise Salt to taste Freshly-grnd black pepper to taste 1 Tbsp. extra virgin olive oil Nonstick vegetable oil spray 1 c. dry breadcrumbs

4 lrg egg whites 4 x boneless skinles chicken breast halves 1/4 c. freshly-grated Parmesan cheese 2 Tbsp. minced fresh Italian parsley 1 tsp minced fresh thyme (or possibly 1/2 tspn dry thyme) 1 c. canned low-salt chicken broth warm

Direcciones

1. Preheat oven to 400 degrees. Place vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Drizzle oil over; toss to coat. Roast vegetables till tender and brown around edges, turning occasionally, about 45 min. Remove from oven. Increase oven temperature to 500 degrees.
2. Meanwhile, spray large nonstick baking sheet with oil spray. Place breadcrumbs on sheet of waxed paper. Whisk egg whites in shallow bowl till foamy. Using mallet, lb. chicken breasts to 1/3-inch thickness. Sprinkle chicken with salt and pepper.
3. Turn chicken in breadcrumbs; place on platter. Stir Parmesan into remaining breadcrumbs on waxed paper. Dip chicken into egg whites to coat. Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.
4. Transfer vegetables to bowl; fold in parsley and thyme. Add in broth to baking sheet; scrape up any browned bits. Pour over vegetables. Keep hot.
5. Bake chicken on prepared sheet 5 min. Turn chicken over; bake just till cooked through, about 5 min longer. Transfer chicken to plates. Spoon vegetable sauce alongside.
6. This recipe yields 4 servings.

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