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Chicken Cutlets Italienne Recipe

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This recipe for Chicken Cutlets Italienne, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Wednesday, June 17, 2009


3/4 lb. chicken or veal cutlets
2 medium size zucchini
2 medium size plum tomatoes
1 medium size onion
1 medium size lemon
2 tbs. all purpose flour
1/2 tsp. salt
1/2 tsp. dried oregano
light corn oil
1 1/2 tsp. chicken flavor instant bouillon
1/4 c. sliced fresh basil leaves

Cut each chicken cutlet crosswise in half. Cut zucchini into bite-size pieces, dice tomatoes and onion. From lemon, grate peel and squeeze 2 tsp. juice. Mix flour, salt, and oregano; use to coat cutlets.

In nonstick skillet over medium high heat, heat 2 tbs. oil cook cutlets, half at a time, until browned on both side and cooked through. Remove cutlets. Keep warm.

In drippings add 1 tbs oil and cook onion until golden; add zucchini and cook stirring occasionally, until golden and tender. Stir in tomatoes, lemon juice, lemon peel, chicken bouillon and 1/2 c. water. Heat to boiling; stirring to loosen browned bits. Stir in basil.




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