Keep Calm and Cook! Chicken Cutlets with Sautéed Courgettes

With our Keep Calm and Cook blog series, we want to use our expertise and our passion for food to introduce easy and delicious recipes for you to try. Cooking is not only a fun way to pass time, but it also brings great satisfaction in knowing the delicious food you are about to eat has been prepared with attention and care.

Our recipes use fresh produce, always. This week, make your own breaded chicken cutlets with our 4-step recipe, as easy as it can be!

Enjoy your cutlets with a homemade lemon and thyme sauce, and sautéed courgettes on the side.

Ingredients: (for 4 servings)

For the breaded chicken cutlets:                    

  • 4 skinless chicken breasts
  • 125 grams of flour
  • 3 eggs (beaten)
  • Breadcrumbs
  • Salt and pepper
  • Vegetable oil

For sauce

  • Olive oil
  • 1 cup chicken stock
  • 1 lemon
  • Olive oil
  • 1 lemon (zest and juice)
  • Chopped garlic
  • ¼ chopped onion
  • Fresh thyme leaves
  • Double Cream
  • Unsalted butter
  • Salt and pepper

For the sautéed courgettes

  • 3 courgettes
  • Olive oil
  • Onion powder
  • Italian herbs
  • Salt and Pepper

Breaded chicken cutlets recipe (15-20min):

  • Hold the chicken breasts flat on a chopping board and carefully slice them each horizontally into 2 thin slices.
  • Prepare 3 bowls with the flour, the eggs and the breadcrumbs
  • First, coat each side of the cutlets in flour, then eggs and finally breadcrumbs
  • Heat 2 tablespoons of oil in a pan and add the cutlets until they are golden and cooked through.
  • Special tip: once cooked, place your cutlets onto a plate covered with 2 sheets of kitchen roll. Add another 2 sheets on top of your cutlets and press gently. The kitchen roll acts as a sponge to soak up the extra oil.

Homemade lemon and thyme sauce (10-15min)

  • Prepare one cup of chicken stock
  • Chop ¼ of an onion into thin slices
  • Chop your fresh thyme leaves (you need about 2 tablespoons worth of thyme)
  • Add one tablespoon of olive oil in a pan and heat on medium heat
  • Prepare some lemon zest and 2 tablespoons of lemon juice
  • Add the chopped garlic and onion to your pan, cook for 1min
  • Add the chicken broth, your lemon zest and lemon juice, and your fresh thyme
  • Cover your pan and bring to a boil, then uncover and boil gently for 8-10 minutes
  •  After reducing the heat to medium-low, add 3 tablespoons of double cream, and 2 tablespoons of unsalted butter
  • Add pepper, and taste the sauce to see if salt is needed (add salt to taste)

Sautéed courgettes (10-15min)

  • Chop 3 courgettes into slices
  • Add 1 ½ tablespoon of olive oil to a pan
  • On medium-low heat, add your courgettes
  • Add onion powder
  • Add a pinch of Italian herbs
  • Add salt and pepper to taste
  • Cook until courgettes soften (about 7-10min)

Of course, this recipe is flexible and can be adapted to your individual tastes and preferences!

Get inspired to cook something different by checking out our recipe for Ratatouille with Fish en Papillote

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