• 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.

  • 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.

  • Whisk egg whites into reserved 1 tbsp dressing. Pound chicken to 1/4-inch thickness and dip in egg white mixture, then bread crumbs.

  • 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.

Nutrition Facts

170 calories; 12 g total fat; 60 mg sodium. 14 g carbohydrates; 3 g protein;