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E A SY D I N N E R
2 Chicken thigh cutlets with zucchini, celery, and olive salad HANDS-ON TIME 25 MINUTES
TOTAL TIME 35 MINUTES
SERVES 4
2 zucchini (about 1 pound), thinly sliced lengthwise or shaved with a vegetable peeler 2 celery stalks, thinly sliced FO OD
1/2 cup fresh parsley leaves 1/4 cup pitted oil-cured black olives, halved 2 tablespoons fresh lemon juice, plus 1 lemon, thinly sliced 1/4 cup olive oil Kosher salt and black pepper 1/4 cup shaved Parmesan 4 boneless, skinless chicken thighs, pounded 1/4 inch thick COMBINE the zucchini, celery, parsley, olives, lemon juice, 3 tablespoons of the oil, and 1/2 teaspoon each salt and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with the Parmesan. MEANWHILE, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Cook, in 2 batches, until browned and cooked through, 2 to 3 minutes per side. Transfer to serving plates. Add the lemon slices to the skillet and cook just until browned and softened, about 1 minute. TOP the cutlets with the lemon slices and serve with the salad.
JULY 2015
156
REALSIMPLE.COM
