Chicken Cutlets Italienne - cooking recipe

Ingredients

3/4 lb. chicken cutlets, cut 1/4-inch thick
2 medium-sized plum tomatoes
1 medium lemon
1 1/2 tsp. chicken-flavored instant bouillon
2 medium-sized zucchini
1 medium onion
2 Tbsp. flour
1/2 tsp. dried oregano
1/2 tsp. dried basil leaves
1/2 tsp. salt

Preparation

Slice each chicken cutlet crosswise in chunks.
Cut zucchini into chunks; dice tomatoes and onion.
From lemon, grate peel and squeeze 2 teaspoons juice.
Mix flour, salt and oregano; use to coat cutlets.