You are here

Lemony Chicken Cutlets

Lemony Chicken Cutlets

Nutrition Facts
  • cal. (kcal) 170
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 10 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
  • 2 large zucchini (8 oz each)
  • 1 large yellow squash (12 oz)
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon each salt and black pepper
  • 8 tablespoons extra-virgin olive oil
  • 2 large egg whites
  • 4 small boneless, skinless chicken breast halves (5 oz each)
  • 3/4 cup seasoned bread crumbs

Directions

  1. Rinse and trim zucchini and squash. Shave them into long ribbons with a vegetable peeler (or use the ribbon blade on a spiral vegetable cutter). Place in a large bowl.
  2. In a medium bowl, whisk lemon juice, mustard, honey, salt and pepper. While whisking, gradually add 2 tbsp olive oil. Remove 1 tbsp dressing to a shallow dish and toss the rest with squash. Set aside.
  3. Whisk egg whites into reserved 1 tbsp dressing. Pound chicken to 1/4-inch thickness and dip in egg white mixture, then bread crumbs.
  4. In a large stainless skillet, heat 3 tbsp oil over medium-high. Add 2 cutlets and cook 4 to 5 minutes, turning once. Repeat with 3 more tbsp oil and remaining chicken. Serve cutlets topped with shaved squash salad.

Nutrition Information for Lemony Chicken Cutlets

Servings Per Recipe: 4
PER SERVING: 170 cal., 12 g total fat (5 g sat. fat), 60 mg sodium, 14 g carb. (1 g fiber, 5 g sugars), 3 g pro.