The classic version of chicken parmesan working with one chicken cutlet at a time, dip both sides of the chicken into the flour, followed by the egg (let excess drip off) followed by the panko.
Recipe Summary Chicken Parmesan With Zucchini Pasta
Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.Ingredients | Side Dishes For Chicken Parmesan
4 zucchini, cut into spirals using a spiral slicer
1 teaspoon salt
1 tablespoon Italian seasoning
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 cup marinara sauce
cooking spray
4 slices mozzarella cheese
¼ cup freshly grated Parmesan cheese, or to taste
Directions
Line a baking sheet with parchment paper.
Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
Heat marinara sauce in a saucepan over low heat.
Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.
Info | Side Dishes For Chicken Parmesan
prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
4
Yield:
4 servings
