Dairy-Free & Egg-Free Chicken Parmesan with Zucchini Noodles

Ingredients

• 4 Chicken cutlets
• 1/2 cup Dairy-free milk (almond, soy, or oat)
• 2 tbsp Tapioca Starch
• 1 cup Gluten-free breadcrumbs
• 1/4 cup Nutritional yeast
• 1 tbsp Italian seasoning
• 1 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 2 cups Tomato sauce
• 1 cup Dairy-free mozzarella shreds
• 1/4 cup Fresh basil leaves
• 2 Zucchinis

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a shallow dish, whisk together dairy-free milk and tapioca starch.
3. 3In another shallow dish, combine gluten-free breadcrumbs, nutritional yeast, Italian seasoning, garlic powder, salt, and pepper.
4. 4Dip each chicken cutlet into the dairy-free milk mixture, then dredge in the breadcrumb mixture, pressing to adhere.
5. 5Heat olive oil in a large oven-safe skillet over medium heat.
6. 6Sear the chicken cutlets for 2-3 minutes per side, until golden brown.
7. 7Pour tomato sauce over the chicken and top with dairy-free mozzarella shreds.
8. 8Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the dairy-free cheese is melted and bubbly.
9. 9While the chicken is baking, spiralize the zucchini into noodles.
10. 10Serve the chicken parmesan over zucchini noodles and garnish with fresh basil leaves.

Substitutions

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