Gluten-Free Chicken Parmesan with Zucchini Noodles

Ingredients

• 4 Chicken cutlets
• 1 cup Gluten-free breadcrumbs
• 0.5 cup Grated Parmesan cheese
• 2 Eggs
• 2 cups Marinara sauce
• about 225 g Mozzarella cheese
• 4 Zucchini
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 teaspoon Italian seasoning
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Prepare zucchini noodles using a spiralizer or vegetable peeler.
3. 3In a shallow dish, combine gluten-free breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
4. 4In another shallow dish, whisk eggs.
5. 5Dip chicken cutlets in the egg mixture, then dredge in the breadcrumb mixture, pressing to adhere.
6. 6Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken cutlets for 2-3 minutes per side until golden brown.
7. 7Pour marinara sauce over the chicken cutlets. Top with mozzarella cheese.
8. 8Transfer skillet to the oven and bake for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
9. 9While chicken is baking, sauté garlic in olive oil for 1 minute. Add zucchini noodles and cook until tender-crisp, about 3-5 minutes. Season with salt and pepper.
10. 10Serve chicken parmesan over zucchini noodles.

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