Pan-Seared Chicken Cutlets With Summer Corn Succotash Recipe

Cooking Directions

• STEP 1.Season the chicken cutlets with salt, pepper, and paprika.
• STEP 2.Heat olive oil in a large skillet over medium-high heat.
• STEP 3.Add the chicken cutlets to the skillet and cook for 4-5 minutes per side, until golden brown and cooked through.
• STEP 4.Remove the chicken from the skillet and set aside.
• STEP 5.In the same skillet, add the diced bell peppers and cook until slightly softened.
• STEP 6.Add the corn kernels and cherry tomatoes to the skillet and cook for another 3-4 minutes, until the corn is tender.
• STEP 7.Season the succotash with salt, pepper, and a squeeze of fresh lemon juice.
• STEP 8.Serve the pan-seared chicken cutlets with the summer corn succotash and enjoy!

Cooking Tips

• Make sure to season the chicken cutlets well to enhance their flavor.
• Use a large skillet to ensure the chicken cutlets cook evenly.
• Feel free to add other vegetables to the succotash, such as zucchini or green beans, for extra variety.
• For a creamier succotash, you can add a splash of heavy cream or a dollop of sour cream.
• Garnish the dish with fresh herbs, such as parsley or basil, for added freshness.

Storage and Serving

• Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken cutlets in a preheated oven at 350°F for about 10 minutes, or until heated through.
• The succotash is best enjoyed fresh, but any leftovers can be stored in the refrigerator for up to 2 days.
• To serve, simply reheat the succotash in a skillet over medium heat until warmed.
• Serve the pan-seared chicken cutlets with the summer corn succotash as a main dish, accompanied by a side salad or crusty bread.