Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.
Place flour, egg and breadcrumbs in separate shallow dishes.
Sprinkle chicken with 1/2 teaspoon salt and pepper.
Photo: Victor Protasio
Dredge chicken in flour; dip in egg and dredge in breadcrumbs.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.
Add 2 cutlets; cook 1 minute on each side.
Place on a baking sheet coated with cooking spray.
Repeat procedure with 1 1/2 teaspoons oil and remaining cutlets.
Heat remaining oil in skillet.
Add zucchini; saute 1 minute.
Add remaining 1/8 teaspoon salt, tomatoes and garlic; saute 4 minutes.
Serve with chicken, and top with basil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
