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 | ingredients |
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Chicken Cutlets
1/4 cup ketchup
1/4 cup mayonnaise
1/4 cup all-purpose flour
Coarse salt and pepper
1 large egg
1/2 cup plain dried breadcrumbs
8 (1 1/2 pounds) chicken cutlets
4 tablespoons olive oil
Olive Relish
2 tablespoon freshly squeezed lemon juice
6 green olives, pitted and quartered
1 tablespoon Olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped capers
Sautéed Zucchini, Peppers and Tomatoes
1 pound (about 2 medium) zucchini
2 yellow bell peppers
1 pint grape tomatoes
2 cloves garlic
Coarse salt and ground pepper
Olive oil
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 | Breaded Chicken Cutlets with Olive Relish |
| | Serves 4 | Prep time: 25 minutes | Total time: 25 minutes |
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- For the Kids (Serves 2): In a small bowl, combine ketchup and mayonnaise; set sauce aside. In a shallow dish, combine flour with a pinch of salt. In another dish, whisk together egg, 1 tablespoon water, and a pinch of salt. In a third dish, stir together breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Working with one at a time, dredge cutlets in the flour to coat completely, then shake off excess flour. Dip the floured chicken in the egg mixture, turning to coat completely. Let excess drip off. Place cutlet in the breadcrumb mixture, patting it in and turning to coat both sides. Shake off any excess crumbs before proceeding.
- In a large nonstick skillet, heat 2 tablespoons oil over medium; swirl to coat. Add 4 cutlets; cook until golden brown and no longer pink in the center, 2 to 3 minutes per side. Remove. Repeat with remaining oil and chicken. Cut half the cutlets into strips; serve with sauce.
- For the Adults (Serves 2): Serve remaining cutlets with Olive Relish.
Olive Relish
- In a small bowl, whisk together lemon juice, olives, and 1 tablespoon each olive oil, water, chopped fresh parsley, and chopped capers.
On the Side: Sautéed Zucchini, Peppers and Tomatoes
- Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
- Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, 1 pint grape tomatoes, and 2 smashed garlic cloves; season with coarse salt and ground pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
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