• 2 cups breadcrumbs
  • 1/4 cup Parmesan, plus more for topping
  • 4 chicken breast cutlets
  • 2 cups flour
  • 2 eggs, beaten
  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • Pinch red pepper flakes
  • 1 jar marinara
  • 1 handful basil, torn
  • 4 slices mozzarella
  • 2 zucchini, spiralized
  • Chopped parsley, to garnish


  1. In a shallow dish, mix together the breadcrumbs and Parmesan cheese.
  2. Dredge the chicken breasts first in the flour, then the egg, then the breadcrumbs and Parmesan mixture.
  3. Heat 3 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken for 5 minutes per side.
  4. Remove from pan, add the garlic, chili flakes, marinara and basil. Bring to a simmer.
  5. Return chicken and top with mozzarella and more Parmesan. Cover pan and cook until cheese is melted.
  6. In a sauté pan, heat remaining 1 tablespoon olive oil. Add zucchini noodles and cook for 3 minutes.
  7. Plate zucchini noodles and top with sauce and a piece of chicken. Garnish with parsley.