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RECIPE
20 INGREDIENTS14 STEPS1HR 5MIN

Chicken Cutlets and Zucchini "Pasta"

5.0
4 Ratings

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Everyone loves a good chicken cutlet, and this one is the bomb. Tender, juicy chicken breast with a crisp coating of herbed breadcrumbs is an absolute touchdown in both the flavor and texture departments.
1HR 5MIN
Total Time

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Medium  Zucchini
1 Tbsp
1
Small  Shallot , minced
2 cloves
Garlic , minced
2 cups
Cherry Tomatoes , halved
or Grape Tomatoes
2 Tbsp
Fresh Basil , chopped
to taste
(optional)

Chicken Cutlets

2
Chicken Breasts , thinly sliced
1/2 tsp
1/4 tsp
Garlic Powder
1/2 tsp
1/8 tsp
Ground White Pepper

Breading

1 cup
Whole Wheat Panko Breadcrumbs
1/4 tsp
1/2 tsp
1 pinch
Cayenne Pepper

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Nutrition Per Serving

VIEW ALL
CALORIES
868
FAT
44.3 g
PROTEIN
49.4 g
CARBS
71.5 g

Cooking Instructions

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Step 1
In a small bowl, combine the Nonfat Plain Greek Yogurt (6 ounce), Salt (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Dried Basil (1/2 teaspoon), Dried Oregano (1/2 teaspoon), and Ground White Pepper (1/8 teaspoon).
Step 2
Place the Chicken Breast (2) a gallon Ziploc bag and add the yogurt mixture. Remove as much air as possible, and seal the bag. Squish the bag around with your hands to make sure that the chicken is well coated. Refrigerate for 30 minutes.
Step 3
Preheat your oven to 350 degrees F (180 degrees C).
Step 4
Line a baking sheet with aluminum foil and spray it with cooking spray and set it aside.
Step 5
Now it’s time to prepare the breading for the cutlets. In a shallow baking dish, combine the Whole Wheat Panko Breadcrumbs (1 cup), Grated Parmesan Cheese (2 1/2 tablespoon), Salt (1/4 teaspoon), Dried Basil (1/2 teaspoon), Dried Oregano (1/2 teaspoon), and Cayenne Pepper (1 pinch).
Step 6
After 30 minutes, remove the chicken cutlets from the plastic bag, and dredge each cutlet in the breading. If you don’t like messy hands, I recommend using tongs for this.
Step 7
Place the breaded cutlets on the prepared baking sheet and bake for 25 minutes until they are golden brown and the chicken is cooked through. If they are not browned enough, just pop them under the boiler for 90 seconds or so, and they'll get nice and crispy.
Step 8
If you have a spiralizer (you’re so fancy!), use that to turn your Zucchini (2) into pasta. If you don’t have a spiralizer, no worries, I don’t either. Use a mandolin or a knife to slice each zucchini into planks about an 1/8-inch thick.
Step 9
Next, slice the planks into thin ribbons. Briefly set aside.
Step 10
Heat the Olive Oil (1 1/3 tablespoon) in a large non-stick pan. Add the Shallot (1) and Garlic (2 clove) and sauté for 2 minutes until the shallots are softened and the garlic is fragrant. Be careful not to burn the garlic!
Step 11
Add the Cherry Tomato (1 pint) to the pan and cook for about 4 minutes until the tomatoes start to burst. Crush a couple tomatoes with a spatula to release some extra juice. At this point, I like to remove a third of the tomatoes from the pan to serve on top of the cutlets, but this optional.
Step 12
Add the zucchini ribbons to the tomatoes and sauté for 2-3 minutes until the “pasta” is just tender, and then remove it from the heat immediately. You want the zucchini to be “al dente” not mushy.
Step 13
Stir in the Fresh Basil (2 tablespoon) and season with salt and pepper to taste.
Step 14
Serve warm sprinkled with Parmesan Cheese (to taste).

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Nutrition Per Serving
Calories
868
% Daily Value*
Fat
44.3 g
57%
Saturated Fat
9.3 g
46%
Trans Fat
0.1 g
--
Cholesterol
92.2 mg
31%
Carbohydrates
71.5 g
26%
Fiber
10.4 g
37%
Sugars
15.3 g
--
Protein
49.4 g
99%
Sodium
2294.0 mg
100%
Vitamin D
0.4 µg
2%
Calcium
332.8 mg
26%
Iron
7.1 mg
39%
Potassium
1182.6 mg
25%
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