Chicken Cutlet and Fettucine Primavera

 

Chicken Cutlet

1 serving

• 1 teaspoon all-purpose flour
• Dash each garlic powder, onion powder and pepper
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons buttermilk
• 3 tablespoons seasoned bread crumbs
• 1 boneless skinless chicken breat half (4 ounces)
• 2 teaspoons vegetable oil

1. In a shallow bowl, combine the flour, garlic powder, onion powder and pepper.
2. In another bowl, combine cheese and buttermilk.
3. Place bread crumbs in a third shallow bowl.
4. Flatten the chicken to ¼-inch thickness.
5. Coat chicken with flour mixture ; dip in bittermik, then coat with bread crumbs.
6. In a skillet over medium heat, cook chicken in oil for 3-5 minutes on each side or until juices run clear.

Fettucine Primavera

2 servings

• 4 ounces uncooked fettucine
• ½ cup cauliflowerets
• ½ cup fresh snow peas
• ½ cup brocoli florets
• ¼ cup julienned carrot
• 1 tablespoon vegetable oil
• ½ cup julienned zucchini
• ¼ cup julienned sweet red pepper
• 2 to 3 garlic cloces, minced
• One-third cup chicken broth
• ¼ cup grated Romano cheese

1. Cook fettucine according to package directions.
2. Meanwhile, in skillet or wok, stir-fry cauliflower, peas, brocoli and carrot in oil for 2 minutes.
3. Add zucchini, red pepper and garlic ; stir-fry until vegetables are crisp-tender.
4. Stir in broth and reduce heat ; cover and simmer for 2 minutes.
5. Drain fettucine ; toss with vegetables and sprinkle with cheese.

BON APPÉTIT