Summer Chicken Parmesan with Zoodles

Name: Summer Chicken Parmesan with Zoodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 thin chicken breast cutlets; 1/2 cup all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon black pepper; 2 eggs; 2 cups panko breadcrumbs; 6 tablespoons olive oil; 1/2 pound fresh mozzarella; 3 cups halved cherry tomatoes; 4 cloves garlic; 8 cups spiralized zucchini; fresh basil; Parmesan Cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
892 kcal
Course
Main Course
Cuisine
Italian

Summer Chicken Parmesan with Zoodles

Benjamin Ramirez

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This summer chicken Parmesan with zoodles is made with fresh sauteed garlicky tomatoes, crispy chicken covered in fresh mozzarella cheese and served with fresh spiralized zucchini noodles.

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Ingredients

Servings

4 thin chicken breast cutlets
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
2 eggs whisked
2 cups panko breadcrumbs
6 tablespoons olive oil divided
1/2 pound fresh mozzarella thinly sliced
3 cups halved cherry tomatoes
4 cloves garlic minced
8 cups spiralized zucchini
fresh basil minced
Parmesan Cheese grated

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Instructions

Look over your chicken breast cutlets and make sure they are evenly sized. Pound out any areas that are thicker.
In a shallow bowl add flour, kosher salt, and black pepper. Stir to combine.
Next to the flour add the whisked eggs to a shallow dish and the panko breadcrumbs to a different shallow dish. At this point, you should have 3 shallow containers full of coating ingredients.
Coat the cutlets in flour and shake off any excess flour.
Dip the floured cutlet into the whisked eggs and coat in panko breadcrumbs. Continue until all the cutlets have been coated.
In a large 12-inch skillet add 4 tablespoons of olive oil and set over medium heat.
When the oil is hot add the cutlets and cook until golden brown. About 5 minutes per side depending on size and thickness. You may have to cook the cutlets in two batches depending on size.
After the cutlets have been cooked add them to a baking sheet and place the thinly sliced mozzarella on the top.
Place the sheet pan under the broil to help melt the cheese, about 5 minutes. Keep an eye on the chicken as it can burn quickly.
While the cheese is melting, wipe out the skillet you used to cook the chicken, add the remaining 2 tablespoons of olive oil, and set over medium-high heat.
When the oil is hot add the tomatoes and the garlic.
Saute until the tomatoes just start to soften. Season with kosher salt and black pepper.
Add the spiralized zucchini (zoodles) to the tomato mixture and toss to combine. Remove from heat.
To serve divide the zucchini/tomato mixture between 4 plates and top each plate with 1 chicken breast. Sprinkle with fresh basil and Parmesan cheese.
Leftovers can be easily stored in airtight containers and kept in the refrigerator for up to 4 days.

Nutrition Information

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Serving 1g Calories 892kcal (45%) Carbohydrates 69g (23%) Protein 61g (122%) Fat 42g (65%) Saturated Fat 12g (60%) Polyunsaturated Fat 27g Cholesterol 221mg (74%) Sodium 1155mg (48%) Fiber 9g (36%) Sugar 14g (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 892 kcal

% Daily Value*

Serving	1g
Calories	892kcal	45%
Carbohydrates	69g	23%
Protein	61g	122%
Fat	42g	65%
Saturated Fat	12g	60%
Polyunsaturated Fat	27g	159%
Cholesterol	221mg	74%
Sodium	1155mg	48%
Fiber	9g	36%
Sugar	14g	28%