Petite village

 

Serves 8 (save extras for dinner on Tuesday)

 

8 skinless, boneless chicken cutlets (about 2 1/2 pounds)
2 lemons
1/2 teaspoon sea salt
1 1/2 tsp teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

 

Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness. Season with zest and juice of the lemon, sea salt, and black pepper.

 

Preheat a large sauté pan over medium high heat. Add olive oil and tilt pan until a thin layer covers the bottom. Place chicken in hot oil and cook 3 minutes per side, until browned and cooked through. Remove pan from heat. Transfer chicken to a clean plate and cover to keep warm.
 

Serve with condiments – honey mustard, BBQ sauce, etc – as desired. Serve with roasted veggies.

 

(Eat half and save half for quesadillas)

 

Source: Amy Vig, Delicious by Nature