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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: Slice each cutlet in half crosswise. Grate the peel from the lemon and squeeze 2 teaspoons lemon juice.
On a sheet of waxed paper, mix the flour, salt and oregano. Dip each cutlet into the flour mixture to coat both sides.
In a nonstick 12" skillet, heat 2 tablespoons olive oil or margarine until hot over medium-high heat. Cook the cutlets, half at a time, until browned on both sides. Remove the browned cutlets to a platter and keep warm.
Add 1 tablespoon olive oil or margarine to the pan drippings. Cook the onion over medium-high heat until golden. Add the chunks of zucchini
and cook, stirring occasionally, until golden and tender-crisp.
Stir in the tomatoes, lemon juice, lemon peel, chicken bouillon and cup of water. Heat the mixture to boiling over high heat; boil 1
minute, stirring to loosen the brown bits from the bottom of the skillet. Stir in the basil. To serve, spoon sauce over the cutlets and garnish with fresh basil.
| Ingredients:
3/4 Pound(s) cut 1 inch thick chicken or veal cutlets
2 medium, cut in bite-size chunks zucchini
2 medium, diced plum tomatoes
1 medium, diced onion
1 medium lemon
2 Tablespoon(s) flour
1/2 salt
1/2 Teaspoon(s) dried oregano
1 olive oil or margarine
1 1/2 Teaspoon(s) chicken bouillon
1/4 Cup(s) fresh basil |
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