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Crispy chicken cutlets with fluffy couscous & roasted zucchini - a protein-packed, soul-satisfying meal!

Achieve perfectly crispy, golden-brown chicken cutlets that are incredibly tender and juicy on the inside. This classic American recipe is a weeknight dinner hero, ready in just 30 minutes and perfect with a fresh squeeze of lemon.
Serving size: 1 cutlet

A vibrant mix of pearl couscous, crisp veggies, and fresh herbs, all tossed in a zesty lemon dressing. This refreshing salad is perfect for a light lunch, a side dish for grilled meats, or a potluck favorite.
Serving size: 2 cups

Tender zucchini spears roasted to perfection with a savory blend of garlic and herbs, then topped with a golden, crispy layer of Parmesan cheese. A quick, healthy, and incredibly delicious side dish ready in under 30 minutes.
Serving size: 1 cup










Crispy chicken cutlets with fluffy couscous & roasted zucchini - a protein-packed, soul-satisfying meal!
This jewish_american dish is perfect for dinner. With 1165.24 calories and 66.83g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Chicken Cutlets
Set Up the Breading Station
Bread the Chicken
Pan-Fry to Golden Perfection
Garnish and Serve
Cook the Israeli Couscous
Prepare the Lemon Vinaigrette
Assemble the Salad
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash and thoroughly dry the zucchini. Trim the ends and cut into 1/2-inch thick rounds or 3-inch long spears (by quartering them lengthwise). Uniformity is key for even cooking.
In a large bowl, toss the zucchini with olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper until every piece is evenly coated.
Arrange the seasoned zucchini in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure the zucchini roasts rather than steams.
Roast for 12-15 minutes, or until the zucchini is tender-crisp and beginning to brown on the edges.
Carefully remove the baking sheet from the oven. Sprinkle the freshly grated Parmesan cheese evenly over the zucchini.
Return to the oven and bake for another 5-7 minutes, until the cheese is melted, bubbly, and golden brown. For extra crispiness, you can switch to the broiler for the last 1-2 minutes, watching closely to prevent burning.
Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Chill and Serve