Ingredients
Ratatouille
- ½ cup olive oil, plus more as needed
- Kosher salt
- 1 lb eggplant, ends trimmed and diced ½”
- ¾ lb zucchini, ends trimmed and diced ½”
- 1 lb red bell peppers, stemmed and diced ½”
- 1 red onion, peeled and diced ½”
- 4 large garlic cloves, minced
- ¾ lb cherry tomatoes, halved
- 3 tbsp chopped parsley
- 10 basil leaves, roughly torn
- Freshly cracked black pepper
Parmesan Crusted Chicken
- 4 chicken cutlets
- ¾ cup all-purpose flour
- 1 tbsp granulated garlic
- 2 tsp kosher salt
- Freshly cracked black pepper
- 2 eggs
- 1 ½ cups panko breadcrumbs
- ½ cup grated parmesan cheese
- Olive oil (enough to generously coat the pan)
- 4 tbsp salted butter
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp minced chives
Instructions
- Prepare the Ratatouille vegetables: Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add half of the diced eggplant and cook for 4-5 minutes, stirring frequently until caramelized. Add more olive oil drizzles to prevent drying and season with a pinch of salt. Transfer to a plate and repeat this with the remaining eggplant using another 2 tablespoons of olive oil.
- Caramelize remaining vegetables: Using the same method, cook all the zucchini in one batch with 1 tablespoon olive oil, then all the red bell peppers with 1 tablespoon olive oil, followed by the red onion in 1 tablespoon olive oil. Once each vegetable is caramelized, return all to the skillet.
- Add garlic and tomatoes: Stir in the minced garlic and halved cherry tomatoes. Lower the heat to medium-low and cook for 5-6 minutes until the tomatoes burst and release their juices.
- Simmer the ratatouille: Pour in ¼ cup water and reduce heat to low. Let the mixture simmer for about 10 minutes, stirring occasionally, until the water evaporates and the mixture softens nicely.
- Finish the ratatouille: Stir in chopped parsley and torn basil leaves. Season to taste with kosher salt and freshly cracked black pepper. Keep warm.
- Prepare the chicken dredging stations: Let the chicken cutlets sit at room temperature for 15 minutes. In a shallow bowl, mix the flour, granulated garlic, salt, and pepper. Beat the eggs in a separate bowl. In a third bowl, combine the panko breadcrumbs and grated parmesan cheese.
- Coat the chicken cutlets: Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally press firmly into the panko-parmesan mixture to ensure a good crust adheres.
- Cook the chicken: Heat a 12-inch stainless steel skillet over medium heat and add enough olive oil to generously coat the pan. Once the oil is hot, add the chicken cutlets and cook for 3-4 minutes until the bottom is crisp and golden brown. Flip the chicken, reduce the heat to medium-low, and cook for an additional 5 minutes or until cooked through and juicy.
- Make the lemon butter sauce: Remove the chicken from the skillet and set aside. Add the salted butter to the pan and let it melt, cooking until browned and nutty in aroma. Stir in lemon zest and lemon juice to create a bright, flavorful sauce.
- Serve: Spoon the lemon butter over the chicken and garnish with minced chives. Plate the chicken alongside a generous mound of ratatouille and serve immediately.
Notes
- Allowing the chicken to rest at room temperature before cooking ensures even cooking throughout.
- Add olive oil gradually to vegetables to prevent them from becoming greasy while ensuring caramelization.
- Press the breadcrumb mixture firmly onto the chicken for a crispy, well-adhered crust.
- The browned butter lemon sauce adds brightness and richness, balancing the savory crust and the vegetable ratatouille.
- Leftover ratatouille can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This recipe works well with chicken breasts sliced into cutlets if cutlets are not available.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
- Diet: Halal
