Parmigiana chicken and sautéed vegetables with garlic

Parmigiana chicken and sautéed vegetables with garlic

INGREDIENTS
2 boneless chicken breasts, cut in half horizontally (about 1 lb / 500 g total)
4 teaspoons flour
1 1/2 teaspoon dried oregano
1 egg white
1/2 cup of panko breadcrumbs
6 cloves of garlic
4 teaspoons of olive oil
1/4 teaspoon of hot pepper flakes
2 zucchini cut in half lengthwise, then sliced
2 1/2 cups bouquets of broccoli cut into bite-sized pieces
2 teaspoons lemon juice
1 chopped onion
1 1/2 cups tomato coulis (passata type)
1 teaspoon of red wine vinegar
2 tablespoons of water
1/4 cup grated Parmesan cheese
6 fresh basil leaves, cut into thin strips
salt and pepper

PREPARATION
1. Salt and pepper the chicken cutlets on each side. In a bowl, mix the flour and 1/2 tsp. (2 ml) oregano. In another bowl, using a whisk, whisk the egg white until it is sparkling. Place the breadcrumbs in a third bowl. Spread chicken cutlets in flour mixture, turning to coat well (shake to remove excess). Then dip the cutlets in the egg white (let drain the excess), then pass in the breadcrumbs, turning to coat well (shake to remove excess).

2. Place chicken cutlets side by side in a lightly oiled 13 x 9-inch (33 cm x 23 cm) baking dish. Bake in the preheated oven at 425 ° F (220 ° C) for 18 minutes or until chicken has lost its pinkish tinge indoors.

3. Meanwhile, cut half the garlic cloves into thin slices, then finely chop the rest. Book. In a skillet with a nonstick surface, heat half of the oil over medium heat. Add the garlic in slices and half of the flakes of hot pepper, and cook, stirring, for 1 minute. Add zucchini and broccoli. Season with salt and pepper and cook, stirring occasionally, for 7 minutes or until vegetables are tender but still crisp. Remove the skillet from the heat. Add the lemon juice and mix. Reserve in a hot bowl.


4. In a skillet, heat remaining oil over medium heat. Add the onion with the remaining oregano and hot pepper flakes, and cook, stirring occasionally, for 5 minutes or until soft and golden. Add reserved chopped garlic and cook, stirring, for 30 seconds or until fragrant. Add the tomato coulis, vinegar and water and cook for 3 minutes or until the sauce is hot.

5. Top chicken cutlets with sauce and sprinkle with parmesan cheese. Bake in the preheated oven at 425 ° F (220 ° C) for 2 minutes or until cheese is melted. Garnish with basil. Serve with reserved vegetables.