If you look out your window and see that, all you can think of is being warm and cozy. The first thing I did was open some red wine and put on some Andrea Bocelli. I chose a recipe that screams comfort, but still healthy, and got to work. Here’s how to make a traditional Chicken Cutlet Parmesan into something a little different. Ditch the pasta and make some Zoodles.
Using our new KitchenAid attachment, The “spiralizer,” I turned 3 medium zucchini into this:
The recipe I followed to cook the zoodles came from Cooking Light magazine but the chicken parmesan recipe I learned from watching my Mom as a kid.
For the chicken, I used a homemade sauce that I had in the freezer from another meal:
- I butterflied the chicken breasts because I like them on the thin side. When I am really in the mood, I pound them thin too, but this chicken was still partly frozen and I just decided to let it thaw after I cut it, while I prepped the “noodles.”
- Mix your favorite bread crumbs with some parmesan cheese and italian herbs (I used pasta sprinkle from Pensey’s). Whisk an egg in another bowl and get your breading station ready.
*Heat a pan with canola or vegetable oil on medium-high heat just covering the bottom of the pan
- You’ll see that I cook with wine, but in this case it’s not actually in the food. It’s just keeping me warm.. Dip the chicken in egg first and then transfer to the bread crumbs, then fry in the pan until cooked. It’s 3 simple steps to your assembly line, Dip, Dip, Sip. *pre-heat the oven to 350 degrees while chicken is cooking
- Once the chicken is done, transfer it to a plate with a paper towel to help blot any oil. Be careful with the hot oil, it likes to splatter.
- Put fried chicken in a baking dish, cover each piece with sauce and cheese and bake until the cheese is bubbling or browned. Leave some sauce for your zoodles.
Now you will cook your Zoodles while the chicken is baking:
Cooking Light directions: Heat 1 tablespoon of olive oil in a pan with 2 (I used 3) garlic cloves for 1 minute. Then add the zucchini (I sprinkled a few breadcrumbs & cheese on mine) and cook for 2 minutes. Then mix in the leftover sauce and get ready to plate your food. The Zoodles will still have a bit of a crunch to them, so don’t worry about them being undercooked. You don’t want them soggy!
Best part: It’s MAN APPROVED! That’s right ladies, I got the OK to make this again whenever I want 😉