Even after years of experience I’m always surprised at how often the simplest dishes are the best. These chicken cutlets are a perfect example of this. Delicious in their unadorned state; made special when they’re topped with a simple sauté of spiralized zucchini and a wonderfully flavorful and versatile white wine sauce that is indispensable in creating sauté magic with whatever you have going on in your skillet.
This dish was just one of five courses at a recent cooking class. Though the feedback was that each course was outstanding, this dish stood out the most. Try this dish of chicken cutlets with spiralized zucchini and let it inspire you with it’s vibrant flavor to turn to making chicken cutlets not only as a weekday staple but a dinner party special.
1 large chicken cutlet per person – pounded thin
1 small zucchini per person – spiralized (or cut in thin strips)
½ cup of the wine sauce per person – get the recipe here
1 egg – scrambled with a few splashes of water
½ cup all purpose flour
1 cup seasoned or plain breadcrumbs (or enough for the number of cutlets you’re making)
1 medium clove fresh garlic – finely chopped
Pinch of red pepper flakes
Olive oil for sautéing – enough to generously cover the bottom of the pan
Salt and pepper to taste
Prepare the cutlets by pounding them and season on both sides. Then dredge them in flour (shake off excess) dip in the egg wash and then in the breadcrumbs.
Place a large skillet over medium heat. Add enough olive oil to generously cover the bottom of the pan. Heat until hot but not smoking. Add the cutlets, a few at a time and cook until browned and crisp on both sides and the inside is opaque throughout. About 2-3 minutes on each side depending on the thickness of the cutlets. When all are done, remove from the pan and place on paper towels.
In the meantime place another large skillet (or wipeout the one you used for the chicken) over medium/high heat. Add enough oil to lightly cover the bottom of the pan. Add the chopped garlic and a pinch of pepper flakes and cook just until the garlic begins to brown (about 30 seconds) and add the squash. Cook just until it begins to soften (about 2-3 min. depending on the thickness). If it’s spiralized it will cook quickly. Add a ladle or two of the wine sauce. If too thick, add some broth to thin it out. Plate as in the photo above.