Lemony Chicken Cutlets
- 1 of 4 Rinse and trim zucchini and squash. Shave them into long ribbons with a vegetable peeler (or use the ribbon blade on a spiral vegetable cutter). Place in a large bowl.
- 2 of 4 In a medium bowl, whisk lemon juice, mustard, honey, salt and pepper. While whisking, gradually add 2 tbsp olive oil. Remove 1 tbsp dressing to a shallow dish and toss the rest with squash. Set aside.
- 3 of 4 Whisk egg whites into reserved 1 tbsp dressing. Pound chicken to 1/4-inch thickness and dip in egg white mixture, then bread crumbs.
- 4 of 4 In a large stainless skillet, heat 3 tbsp oil over medium-high. Add 2 cutlets and cook 4 to 5 minutes, turning once. Repeat with 3 more tbsp oil and remaining chicken. Serve cutlets topped with shaved squash salad.
Servings Per Recipe: 4
Per Serving: 3 g pro., 60 mg sodium, 1 g fiber, 5 g sugar, 5 g sat. fat, 14 g carb., 170 kcal cal., 12 g Fat, total