Lemony Chicken Cutlets
- cal. (kcal) 170
- Makes: 4 servings
- Prep: 20 mins
- Cook: 10 mins
large zucchini (8 oz each)
large yellow squash (12 oz)
each salt and black pepper
extra-virgin olive oil
large egg whites
small boneless, skinless chicken breast halves (5 oz each)
seasoned bread crumbs
- 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.
- 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.
- Whisk egg whites into reserved 1 tbsp dressing. Pound chicken to 1/4-inch thickness and dip in egg white mixture, then bread crumbs.
- 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 CutletsServings 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.