Sicilian chicken cutlet

Serves four

• Serves four
• Chicken – 400 g
• Aubergine – 100 g
• Fresh tomatoes – 100 g
• Flour – 20 g
• Extra virgin olive oil – 2 tbsp (20 g)
• White wine – 40 ml
• Salt and pepper to taste

Nutritional information
Per serving: 187 Kcal

Environmental Impact

Per serving: 
407 grams CO₂ equivalence - carbon footprint
493 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Finely dice the onion and fry in a pan with a drizzle of olive oil until golden.

Add the aubergine and the tomatoes and cook for about 15 minutes.

In the meantime, season the chicken with salt and pepper, coat in the flour, and sear in a separate pan with a drop of oil.

When the chicken is half-cooked, add the wine and leave it to simmer. Reduce until the wine has completely evaporated.

Add the aubergine sauce and continue to cook until done.

The Chef’s Advice

To ensure the flavours blend together well, turn down the heat for the last cooking phase. Option to add black olives and roasted pine nuts to the sauce. 

Nutritional Advice

If you decide to eat meat, opt for white (such as chicken, turkey or rabbit) rather than red meat (such as beef, lamb or pork).

Environmental Advice

Reduce your consumption of meat, especially red and processed meats.

Meat has a significantly higher environmental impact than plants. To eat sustainably, choose white meat (chicken, turkey, or rabbit) two to three times per week, and limit red meat (beef, lamb, or pork) to once per week. Stick to one portion of animal protein at each meal and combine meat with plenty of vegetables.