Sheet Pan Ratatouille Chick’n Scallopini

Nancy Olah

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 4

Course: Easy Weeknight Meals

Cuisine: Mediterranean

4 shallots halved and thickly sliced
3 garlic cloves peeled and thinly sliced
3-4 small zucchini halved and cut into ½” pieces (Note: I’m a big fan of the zephyr zucchini variety, which is predominantly yellow, with a pale green bottom. Or you can use a mix of regular green zucchini and golden zucchini to get the same effect)
2-3 small eggplant depending on size, cut into ½” pieces
1 1/2 - 2 cups cherry tomatoes halved pole to pole
1 red pepper cut into ½” pieces
1 orange or yellow pepper cut into ½” pieces
2-3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
2-4 tablespoons of torn basil leaves
2 tablespoons chopped fresh flat leaf parsley
1 10 ounce package Gardein Chick’n Scallopini cutlets frozen
2-3 tablespoons unbleached flour - using a gluten-free flour is fine but whatever flour you use, season it with freshly ground black pepper, garlic powder, smoked paprika, thyme, oregano or a Mediterranean herb blend
Olive oil

Pre-heat oven to 425 degrees. Put the eggplant, zucchini, bell peppers, tomatoes. shallots, garlic, into a large bowl and toss with olive oil, salt, and pepper.
Line a rimmed half-sheet pan with non-stick aluminum foil and spread the veggies into an even layer. Roast the veggies for about 30 minutes, stirring once, about halfway through the cooking time. You want the vegetables to be softened and lightly browned, but make sure they don't burn.
Prepare your seasoned flour mixture in a shallow bowl, and dredge each frozen cutlet in the seasoned flour. Since the Gardein Chick'n Scallopini are gluten-free, you may want to use gluten free flour instead of the unbleached white flour I used - your choice. Heat about a tablespoon of olive oil in a skillet, and sauté the cutlets for about 2-3 minutes on one side. Flip the cutlets and sauté for about 2 minutes on the other side.
Remove the baking sheet from the oven and stir in the basil and parsley. Top the sautéed cutlets with the roasted ratatouille and serve.