Balsamic Chicken and Vegetables



8 chicken cutlets  (thin slices)

1 cup of broccoli (boiled for 5 minutes and drained well)

1 red bell pepper (sliced and seeds removed)

1 yellow bell pepper (sliced and seeds removed)

1 small onion (sliced)

1 cup of black olives (without pits)

 1 cup of bread crumbs

2 egg whites beaten

2 cloves of garlic (chopped)

olive oil

4 tbs. balsamic vinegar

salt and pepper


1. Mix cutlets in egg whites and then in bread crumbs. Coat each side well with crumbs.

2. In a large skillet, add 2 tbs. of olive oil. Heat oil and fry cutlets on both sides until browned. (remove and let dry on paper towels.

3. In another skillet, add 2 tbs. of olive oil. Brown garlic and add broccoli, peppers and red onion. Cook for 5 minutes. Add black olives, and a pinch of salt and pepper. Stir well.

4. Once cooled, cut chicken cutlets into strips.

5. In a large baking dish add chicken cutlets and vegetables. 

6. In a small bowl add 1 tbs. of olive oil and 4 tbs. of balsamic vinegar. Mix well. Pour over chicken and vegetables.

7. Bake in oven for 10 minutes and serve hot.


A Real “Chicken Cutlet Sandwich”




8 chicken cutlet slices (breaded and fried in olive oil until golden brown)

1/2 lb. Virginia Ham (sliced thin)

1/2 lb. munster cheese (sliced thin)

8 slices of tomato (sliced thin)

salt and pepper


Preheat oven to 350 degrees.

1. Bread cutlets and fry in olive oil until golden brown. Drain on paper towels.

2. Using two cutlets like slice bread, make a sandwich layering ham, munster cheese and tomatoes. Sprinkle a pinch of salt and pepper.

3. After making the sandwiches, place them on a baking pan and bake in oven for 5-7 minutes until cheese begins to melt.

Makes 4 sandwiches. Serve warm.