with Green Veggies and Lemony Mayo
This is not your nonna's fried cutlet! Inspired by the restaurant classic, tender chicken is topped with a wholesome crust, and we've swapped breadcrumbs out for almonds to keep those carbs low. A tumble of garlicky green veggies is always a good idea. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Chicken Breasts
2 unit
Broccoli
227 g
Lemon
1 unit
Mayonnaise
4 tbsp
Garlic Salt
1 tsp
Almonds, sliced
28 g
Zucchini
1 unit
Dijon Mustard
0.5 tbsp
Oil
1.5 tbsp
Pepper
0.25 tsp
Salt
0.125 tsp
- Heat a large non-stick pan over medium heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate to cool.
- While toasted almonds cool, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Cut broccoli into bite-sized pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add half the lemon zest, 1 tsp (2 tsp) lemon juice and 3 tbsp (6 tbsp) mayo to a small bowl. Season with salt and pepper, then stir to combine.
- Finely chop toasted almonds.
- Add toasted almonds, Dijon, remaining lemon zest and remaining mayo to another small bowl. Season with pepper, then stir to combine.
- Pat chicken dry with paper towels on a separate cutting board.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Open up chicken like a book. Season with pepper and half the garlic salt.
- Reheat the same pan (from step 1) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
- Transfer to an unlined baking sheet. Spread Parmesan-almond topping onto chicken.
- Roast in the top of the oven until cooked through, 8-10 min.**
- While chicken roasts, reheat the same pan over medium.
- When the pan is hot, add 1 tbsp oil, then broccoli, zucchini and 2 tbsp water. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil and 2 tbsp water per batch!)
- Season with pepper and remaining garlic salt.
- Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
- Thinly slice chicken.
- Divide chicken and veggies between plates.
- Serve lemony mayo on the side for dipping.
- Squeeze a lemon wedge over top, if desired.
640
kcal
Calories
44
g
Fat
6
g
Saturated Fat
17
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
46
g
Protein
150
mg
Cholesterol
1100
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
125
mg
Calcium
2.5
mg
Iron
with Apples and Dijon Dressing