Sun 27 Sep 2015
Perfect for a weeknight supper, this recipe from Real Simple combines chicken thighs with a tangy zucchini salad. Pound the chicken thighs into thin cutlets so they cook quickly. I used green pepper instead of celery in the salad.
Avoiding Additives and Preservatives
Black olives and Parmesan can contain additives and colour. I use Pilaros brand olives and President’s Choice Parmesan. Always use freshly squeezed lemon juice as the concentrates contain sodium benzoate.
2 zucchini (about 1 pound/500 g), thinly sliced lengthwise or shaved with a vegetable peeler
2 celery stalks, thinly sliced
½ cup (125 ml) fresh parsley leaves
¼ cup (60 ml) pitted oil-cured black olives, halved
2 tablespoons (30 ml) fresh lemon juice, plus 1 lemon, thinly sliced
¼ cup (60 ml) olive oil
Kosher salt and black pepper
¼ cup (60 ml) shaved Parmesan
4 boneless, skinless chicken thighs, pounded ¼ inch (0.64 cm) thick
Combine the zucchini, celery, parsley, olives, lemon juice, 3 tablespoons (45 ml) of the oil, and ½ teaspoon (2 ml) each salt and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with the Parmesan.
Meanwhile, heat the remaining 1 tablespoon (15 ml) of oil in a large nonstick skillet over medium-high heat. Season the chicken with ½ teaspoon (2 ml) each salt and pepper. Cook, in 2 batches, until browned and cooked through, 2 to 3 minutes per side. Transfer to serving plates. Add the lemon slices to the skillet and cook just until browned and softened, about 1 minute.
Top the cutlets with the lemon slices and serve with the salad. Serves 4.
From Real Simple