In our household, we are currently working on getting our 5 year old to (a) eat more without saying he is full, (b) eat/try more vegetables, and (c) not spend so much time thinking about video games! That being the goal, this recipe was a success. Once you’ve set up the containers for coating the chicken, Cooper could easily participate with a kitchen stool. He also loved making the zoodles, but his favorite part was sprinkling the cheese. (No surprise there!)
My biggest tip is to try to keep your chicken thinly cut, and adjust your cook time for each cutlet based on size.
Ingredients
- 1/4 cup white whole-wheat flour (or any kind)
- 1 large egg, lightly beaten
- 1 cup Italian seasoned breadcrumbs (panko works just as well.)
- 4 (4-oz.) chicken breast cutlets, thinly sliced
- Salt and pepper
- 4 tablespoons olive oil, divided
- 2 zucchini
- 1 jar marinara
- 1 cup shredded Italian Cheese
- 1/4 cup chopped fresh basil
Directions
Preheat broiler with oven rack in middle position. Place flour, egg, and breadcrumbs in separate shallow dishes. Sprinkle chicken with salt and pepper.
Dredge chicken in flour; dip in egg, and dredge in breadcrumbs. Shaking off after eat step.
Heat 2 teaspoons oil in a large skillet over medium-high. Add 2 cutlets; cook 1 minute on each side. Repeat procedure with 2 teaspoons oil and remaining cutlets. Place on a baking sheet. (I like to use tin foil and help with clean up… and there is extra clean up when the 5 year old does the sauce and cheese!)
Top cutlets with 1-2 spoons of warmed marinara sauce & sprinkled with cheese; broil 1 1/2 minutes until just browning.
Heat remaining oil in skillet. Add zoodles; sauté 1 minute. Season with salt (and garlic if desired.) Top zoodles with marinara.
Serve zoodles with chicken, and top with basil. Serve Warm.
Roast 'n Relish 