Chicken Cutlet

Recipe by Snap Pak

Instructions

• 1Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper
• 2 Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown. Turn the chicken and cook until equally brown on the other side. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain.
• 3Dice up zucchini and put into pan used to cook chicken. Coat zucchini with residual oil, salt and pepper to taste. Cook undisturbed on one side until charred, then flip and cook remaining side until equally charred.