Chicken Cutlets with Roasted Squash
Crispy chicken cutlets with roasted acorn squash, apples, fried sage and pine nuts
Servings: 2
Ingredients
Chicken Cutlets
- 2 chicken breasts
- 1 C flour
- 2 eggs
- 2 C breadcrumbs
- 1 C olive oil for frying, NOT extra virgin
Toppings
- 2 acorn squash
- 2 tbsp olive oil
- 1 bunch fresh sage
- 2 small apples or 1 large, thin sliced
- 1/4 C pine nuts toasted
- fresh parsley
Dressing
- 1 lemon juiced
- 1 clove garlic grated
- 1 tsp dijon mustard
- 1/4 C olive oil
- salt
- pepper
Instructions
- Start by preheating your oven to 350°F (175°C). Slice two acorn squash into wedges, toss with 2 tablespoons of olive oil, and season with salt and pepper. Place them on a baking sheet and roast for about 50 minutes or until tender and caramelized around the edges.
- While the squash is roasting, butterfly two chicken breasts, and pound them to an even 1/4-inch thickness. This ensures even cooking and results in tender, juicy cutlets. Set up a breading station with three bowls: one with 1 cup of flour, one with two beaten eggs, and one with 2 cups of breadcrumbs. Coat each chicken cutlet by first dredging it in flour, then dipping it in the eggs, and finally coating it with breadcrumbs.
- Heat a large pan over medium-high heat. Add in a generous bit of olive oil and pan fry the chicken cutlets for about 5-7 minutes on each side, or until golden brown and fully cooked through. Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
- In the same pan, fry a bunch of fresh sage leaves in the remaining oil for about 1-2 minutes or until they’re crispy. Be careful not to let them burn. The crispy sage adds a delightful crunch and earthy flavor that complements the chicken and roasted squash.
- To balance the richness of the chicken and squash, we’re doing a prepare a tart lemon vinaigrette. In a small bowl, whisk together the juice of one lemon, 1/4 cup of olive oil, 1 grated clove of garlic, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper.
- To serve, place the golden chicken cutlets on a plate alongside the roasted acorn squash and thinly sliced apples. Drizzle the lemon vinaigrette generously over the chicken and vegetables, and sprinkle with fresh parsley and crispy sage. For added texture, you can include a handful of toasted pine nuts.
Video
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