Herbed Chicken Cutlets With Roasted Winter Vegetables

Ingredients

1 pound Brussels sprouts, trimmed and halved
1/2 medium head cauliflower, cut into small florets (about 4 cups)
3 tablespoons olive oil
kosher salt and black pepper
8 small chicken cutlets (about 11/2 pounds)
1 tablespoon herbes de Provence

 

Directions

Heat oven to 425° F. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.

Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper.

Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary.

Serve with the vegetables.