Quick ratatouille draws on the flavors of France

Freshly made ratatouille and crispy, sautéed chicken cutlets make a quick meal for this busy time of year.

Coating the chicken with coarse cornmeal gives it a flavorful crust without deep frying. Thin cutlets, found in most supermarkets, cook in about 2 minutes per side.

Ratatouille is a popular dish in the south of France. It is made by slowly simmering eggplant, zucchini, onion, garlic and tomatoes in olive oil. My quick version captures the flavors of Provence. Complete the meal with crusty French bread.

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