Go Back
–+ servings
Chicken Scallopini with Roasted Vegetable Ratatouille in brown ceramic dish with knife and fork with a piece cut from the scallopini.
Print Recipe
5 from 1 vote

Chicken Scallopini with Roasted Vegetable Ratatouille

Chicken Scallopini with Roasted Vegetable Ratatouille is a twist on Italian Chicken Parmigiana and classic French Ratatouille!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Chicken and Turkey
Cuisine: French
Diet: Low Fat
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Ratatouille

  • 1 large red bell pepper seeded and membranes removed, cut into 1-inch pieces
  • 1 large yellow bell pepper seeded and membranes removed, cut into 1-inch pieces
  • 1 large orange bell pepper seeded and membranes removed, cut into 1-inch pieces
  • 2 medium zucchini quartered lengthwise then sliced into 1-inch cubes
  • 2 medium yellow squash quartered lengthwise then sliced into 1-inch cubes
  • 5 tablespoons olive oil divided
  • Salt and freshly ground black pepper to taste
  • 1/2 medium red onion chopped
  • 4 cloves garlic minced
  • 1 large tomato seeded and diced
  • 1/2 cup dry white wine
  • 1 can (15-ounce) crushed tomatoes
  • 1 teaspoon herbes de Provence
  • 1 large sprig fresh basil thinly sliced (chiffonade)

Chicken

  • Cooking spray
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 2 large eggs beaten
  • 1/2 cup Italian-style breadcrumbs
  • 1/2 cup panko
  • 1 cup freshly grated Parmesan cheese
  • 4 (6-8 ounce) chicken breasts sliced horizontally into cutlets
  • Thinly sliced fresh basil for garnish
  • Lemon wedges

Instructions

Ratatouille

  • Preheat oven to 400 degrees. Arrange vegetables on a non-stick baking sheet (or line with non-stick aluminum foil), drizzle with 3 tablespoons olive oil and season to taste with salt and black pepper.
  • Roast for 15-20 minutes or until softened and lightly browned.
  • Meanwhile, place remaining 2 tablespoons olive oil in a deep skillet and heat over medium-high heat. Add the onion, reduce heat to medium-low and cook 6-7 minutes or until beginning to soften. Add the garlic and tomato and cook 3-4 more minutes or until the tomato is very soft.
  • Add the white wine. Bring to a boil, then reduce heat and add the crushed tomatoes and herbes de Provence. Simmer uncovered 5-10 minutes. Add roasted vegetables and fresh basil and keep warm.

Chicken

  • Reduce oven temperature to 375 degrees.
  • Prepare a nonstick baking sheet by spraying with cooking spray or lining with nonstick foil and spraying with cooking spray.
  • Combine flour, salt and black pepper in a large zipper-top bag. Place eggs in a bowl. Combine breadcrumbs, panko and Parmesan cheese in another bowl.
  • Place chicken cutlets in the zipper top bag and coat well with the flour.
  • One by one, dip in the egg, then the breadcrumbs and place on the prepared baking sheet. Spray with cooking spray.
  • Bake 15-18 minutes or until lightly golden and a thermometer inserted registers 165 degrees.
  • Serve ratatouille with chicken. Garnish with fresh basil and serve with lemon wedges.

Notes

MAKE AHEAD:
  • Ratatouille can be made 1-2 days ahead of time.
  • Reheat on the stovetop or in the oven at 350 degrees.
FREEZER-FRIENDLY:
  • Store chicken and ratatouille in separate airtight containers.  Freeze for up to 2 months.
  • Thaw in the refrigerator.
  • Reheat the chicken in a 350-degree oven until heated through.
  • Reheat the ratatouille on the stovetop or in the oven at 350 degrees.

Nutrition

Serving: 1 | Calories: 543kcal | Carbohydrates: 47g | Protein: 21g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 611mg | Potassium: 1069mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3799IU | Vitamin C: 233mg | Calcium: 414mg | Iron: 4mg