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SERVES:
4

INGREDIENTS:

• 4 chicken cutlets


• 1 medium zucchini, grated


• Approx 1/4 cup flour for tossing with grated zucchini (or more as needed)


• Salt and pepper for seasoning chicken


• 1/2-3/4 cup flour for dredging chicken


• 2 large eggs, beaten for dredging chicken


• Olive oil for sauteing


• Approx. 2 cups marinara

PROCEDURE:

Use a box grater to grate 1 medium sized zucchini into a 9 x 13-inch baking dish and then toss just enough flour into that to lightly coat the zucchini and spread it out in the dish.

Next, add about 1/2 cup all-purpose flour to a large shallow bowl and beat a couple of eggs in another large shallow bowl.

Season the chicken cutlets with salt and pepper, then dredge first in the all-purpose flour, then lightly in the beaten eggs and then press both sides firmly into the grated zucchini in the baking dish.

Use a large nonstick pan with a good splash of olive oil on medium high heat to saute the chicken and, at the same time, use another small pot to get the marinara going.

Cook the first side of the chicken until it is a nice golden brown and then very carefully flip them over and let them go on the second side for a couple of minutes.

Then sprinkle a little grated parmesan over the top of each one, turn the heat down a little bit and put a lid on top to help cook the chicken and melt the cheese.

When the chicken is cooked to your liking, put some marinara on a plate topped with a chicken breast and it is good to go!

HINTS:

As far as the chicken goes, you want it to be pretty thin so that it cooks quickly.

If the chicken breasts you're using are a bit thick, cut them in half from top to bottom before seasoning and cooking. Serve with pasta or a salad on the side.