Rating: 5 stars
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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow dish, combine the lemon zest and juice with half of the garlic, 3-4 tbsp. of the EVOO and the thyme.

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  • Preheat an outdoor grill or indoor grill pan to medium-high.

  • Butterfly the chicken pieces: Open them up like a book by cutting into them horizontally without going all the way through. Once butterflied, pound the meat into thin cutlets; season with salt and pepper. Turn them in the lemon-thyme marinade. Let stand.

  • Meanwhile, in a large skillet, heat the remaining 2 tbsp. of EVOO, 1 turn of the pan, over medium-high. Add the corn and lightly brown, 3 to 5 minutes. Add the zucchini, scallion whites, chile pepper and the remaining garlic to the corn; season. Cook to soften, 3 to 4 minutes. Add the butter and stir to melt, creating a creamy sauce. Remove the zucchini-corn sauce from the heat and toss with the tomatoes and herbs.

  • Grill the chicken 3 to 4 minutes on each side, then transfer to plates.

  • Top each chicken cutlet with a cup of the baby arugula and some of the warm zucchini-corn sauce. Top with the pecorino pepato curls.

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