Chicken cutlets with zucchini
4 servings
30 minutes
Chicken cutlets with zucchini are the embodiment of French culinary art, where simplicity meets sophistication. Light and tender with a subtle zucchini aroma, they add airiness and juiciness to traditional chicken fillet. Breadcrumbs provide softness while the egg binds the ingredients for perfect texture. The presentation is versatile: they pair wonderfully with sauces, fresh salads, or crunchy vegetables. This dish is ideal for a cozy family dinner or an elegant gathering. Inspired by the French approach to simple ingredients, these cutlets become a true gastronomic revelation. Each serving carries a balance of tenderness and rich flavor, offering delight from the first bite.
1
Cut the chicken fillet into cubes of about 0.5 cm.
- Chicken breast fillet: 300 g
2
Peel the zucchini and grate it on a medium grater. Squeeze out the juice.
- Courgette: 200 g
3
In a blender, turn dried bread slices into crumbs.
- White bread: 2 pieces
4
Beat the egg lightly with a fork.
- Chicken egg: 1 piece
5
Combine all ingredients, mix, and season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Heat vegetable oil in a pan. Form small patties from the minced meat and place them in the pan.
- Vegetable oil: 2 tablespoons
7
Fry on high heat on both sides until cooked (about 5-7 minutes).
8
Reduce the heat and keep the cutlets covered for another 3 minutes.
