YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cutlets with Melted Mozzarella, Marinara, and Sautéed Zucchini
Enjoy tender chicken cutlets coated in a light, crispy almond flour crust, topped with gooey melted mozzarella and a tangy marinara sauce. Paired with perfectly sautéed zucchini, this dish offers a satisfying balance of flavors and textures perfect for a wholesome meal any time of day.
INGREDIENTS
4 oz Chicken Breast Cutlet
2 tbsp Almond Flour
1 oz Mozzarella Cheese
1/4 cup Marinara Sauce
1 cup Sliced Zucchini
1 tsp Olive Oil
PREPARATION
Place the chicken cutlet between two sheets of plastic wrap and gently pound to an even thickness.
Season the chicken lightly with salt and pepper. Dredge each cutlet in almond flour, coating both sides evenly.
Preheat a non-stick skillet over medium-high heat. Add half the olive oil and allow it to heat.
Cook the chicken cutlet for about 3-4 minutes per side or until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and toss in the zucchini slices. Sauté for about 3-4 minutes until they are tender but still crisp.
Top the chicken cutlet with marinara sauce and sprinkle the mozzarella cheese on top. Cover the skillet briefly to allow the cheese to melt from the residual heat.
Plate the crispy chicken cutlet alongside the sautéed zucchini. Enjoy while warm.