Chicken Scaloppine with Roasted Red Pepper Ratatouille
This delightful recipe brings together tender chicken cutlets, perfectly breaded and sautéed, paired with a vibrant and flavorful roasted red pepper ratatouille. With a combination of tomatoes, peppers, garlic, and olives, this dish is sure to satisfy your taste buds. The recipe is not only quick and easy to prepare but also full of wholesome ingredients, making it a great choice for any weeknight meal or a special family dinner.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, <30 Minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken cutlets | 4 |
| Mushrooms | 1 cup, sliced |
| Garlic cloves | 3, minced |
| Black olives | 1/4 cup, pitted and sliced |
| Capers | 2 tbsp |
| Lemon juice | 2 tbsp |
| Olive oil | 2 1/2 tbsp |
| Parmesan cheese | 1/4 cup, grated |
| Oregano | 1/2 tsp |
| Breadcrumbs | 1 cup |
| Tomatoes | 2, diced |
| Red bell pepper | 1, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 295 |
| Total Fat | 11.4 g |
| Saturated Fat | 2.7 g |
| Cholesterol | 71.3 mg |
| Sodium | 563.9 mg |
| Carbohydrates | 15.9 g |
| Dietary Fiber | 1.9 g |
| Sugars | 1.4 g |
| Protein | 31.9 g |
Instructions
-
Prepare the Breaded Chicken:
- In a medium bowl, combine the breadcrumbs and Parmesan cheese. Mix well to ensure even distribution.
- Take each chicken cutlet and dip it into the breadcrumb mixture, pressing gently to coat each side. Set the breaded chicken aside on a plate.
-
Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once the oil begins to sizzle, add the breaded chicken cutlets.
- Brown the chicken on both sides for about 5 minutes per side, ensuring it is golden and cooked through.
- When turning the chicken to the second side, add the lemon juice to the pan and swirl the chicken to coat it in the juice. This will add a refreshing zing to the dish.
- Once the chicken is cooked, transfer it to a platter and set it aside.
-
Prepare the Ratatouille:
- In the same skillet, add 1/2 tablespoon of olive oil and heat it over medium-high heat.
- Add the diced tomatoes to the skillet and sauté for about 3 minutes, stirring occasionally.
- Next, add the chopped red bell pepper and garlic to the pan. Sauté the vegetables for an additional 5 minutes, stirring occasionally, until they soften and become fragrant.
- Add the sliced mushrooms to the skillet, sautéing for about 8 minutes, or until the mushrooms release their moisture and become tender.
- Stir in the capers and black olives, and continue sautéing for 3 more minutes, allowing the flavors to blend together.
- Pour in the chicken stock and add the oregano. Bring the mixture to a gentle boil, then remove the skillet from the heat.
-
Season and Serve:
- Generously season the ratatouille with salt and freshly ground black pepper to taste.
- Serve the ratatouille alongside the chicken or spoon it generously over the top of the chicken cutlets for a hearty and flavorful dish.
Tips and Variations
- Add Extra Vegetables: Feel free to add more vegetables like zucchini or eggplant to the ratatouille for extra flavor and texture.
- Chicken Alternatives: You can substitute chicken cutlets with chicken breasts or thighs, adjusting the cooking time accordingly.
- Serving Suggestions: This dish pairs beautifully with rice, quinoa, or a side salad for a balanced meal. You can also serve it with crusty bread to soak up the flavorful sauce.
This Chicken Scaloppine with Roasted Red Pepper Ratatouille is a deliciously vibrant dish that offers a fantastic combination of savory, tangy, and umami flavors. The crispy chicken contrasts perfectly with the tender, rich vegetables, making this a memorable meal your whole family will enjoy.
