This recipe caught my eye because it contains tomatoes which are abundant this season. It consists simply of bell peppers, tomatoes, onions and chicken. The vegetables are roasted first and the chicken pieces are pan fried. The combination of the roasted vegetables and the chicken cutlets is a refreshing, light and guilt free meal. Enjoy.
Cooking Tips for Perfect Chicken Cutlets
To get the best flavor and texture from your chicken cutlets, start by pounding the chicken to an even thickness. This helps them cook evenly and remain juicy. Season the chicken with salt, pepper, and any herbs you like before cooking. A quick marinade with lemon juice or olive oil can add extra flavor. When pan frying, use a mix of oil and butter for a nice, golden crust. Be sure not to overcrowd the pan, as this can lower the temperature and make the chicken steam instead of brown. Let the cutlets rest for a few minutes after cooking to keep them tender.
Storage Instructions and Meal Prep Ideas
If you have leftovers, store the chicken cutlets and bell pepper ragout in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat to maintain the texture. For longer storage, freeze the cutlets and ragout separately. Wrap the cutlets tightly in plastic wrap, then place them in a freezer bag. The ragout can be frozen in portions for easy use later. To make meal prep easier, consider cooking a larger batch of the ragout and using it throughout the week with different proteins or even pasta for a quick weeknight meal.
Frequently Asked Questions
What can I substitute for the bell peppers?
If you’re not a fan of bell peppers, you can use zucchini or eggplant instead. Just chop them up and roast them the same way as the peppers for a tasty alternative.
How can I store leftover chicken cutlets?
Once the chicken cutlets are cooled, place them in an airtight container and they’ll last in the fridge for about three to four days. You can also freeze them for up to two months, just make sure to wrap them well to prevent freezer burn.
Can this dish be made ahead of time?
Absolutely, you can roast the vegetables and prepare the chicken cutlets a few hours ahead. Just keep everything separate until you’re ready to serve, so the cutlets stay nice and crispy.
What should I serve with chicken cutlets and ragout?
These chicken cutlets pair wonderfully with a simple side salad or some crusty bread to soak up the ragout. You could also serve them over rice or pasta for a heartier meal.
What are some common mistakes when making chicken cutlets?
One common mistake is not pounding the chicken to an even thickness, which can lead to uneven cooking. Another is overcrowding the pan, which can make the chicken steam instead of brown, so make sure to give them some space.
Chicken Cutlets with Bell Pepper Ragout
Ingredients
- 2 lbs ripe plum tomatoes 6 to 8, cored, halved lengthwise, and seeded
- 1 medium red bell pepper seeded and diced
- 1 medium yellow bell pepper seeded and diced
- 1 onion chopped
- 1/2 cup olive oil
- 1/4 tsp cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 medium clove garlic mashed to a paste with 1/2 tsp kosher salt
- 3/4 cup all-purpose flour
- 1 1/2 lbs boneless skinless chicken breast, thinly sliced and pounded
- 2 tbsp capers rinsed and patted dry
Instructions
- Position a rack 6 inches from the broiler element and heat the broiler on high.
- Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 tbsp of the olive oil and sprinkle with the cayenne pepper, 1 tsp salt, and 1/4 tsp pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.
- Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.
- Heat 1/4 cup of the olive oil in a 12-inch non-stick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 tsp salt and 1/2 tsp pepper; dredge in the flour. Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 tbsp olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.
Notes
Nutrition
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