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Photo for - Chicken Parmesan with Zucchini Aglio Olio

Chicken Parmesan with Zucchini Aglio Olio

With a few simple substitutions and a bit of imagination, a gluten-free lifestyle can include just about any dish and all the flavour of its classic inspiration.

  • Yields: 4
  • Preparation: 40 minutes

Ingredients

Chicken Cutlets

  • 1/2 cup (125mL) SALERNO - Grated 100% Parmesan Cheese
  • 2 cups (500mL) BLACK RIVER - Mozzarella, shredded
  • 4 boneless skinless chicken breasts, filleted
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1 cup (250mL) all purpose flour, gluten-free
  • 1 cup (250mL) bread crumbs, gluten-free
  • 2 tbsp (30mL) rosemary, fresh and finely chopped
  • 1 tbsp (15mL) thyme, fresh and finely chopped
  • 2 eggs, beaten
  • 1/2 cup (125mL) olive oil, divided (approx.)
  • 1 cup (250mL) marinara sauce

Zucchini Zoodles

  • 2 tbsp (30mL) STIRLING - Churn84 Organic Salted
  • 2 tbsp (30mL) olive oil
  • 4 garlic cloves, minced
  • pinch hot pepper flakes
  • 1 lb (500g) spiralized zucchini “zoodles”
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/4 cup (60mL) parsley, fresh and chopped

Instructions

Chicken Cutlets:
  1. Preheat oven to 425 F° (220°C). Pound each chicken fillet into 1/4-inch (5 mm) thickness using meat mallet or small heavy-bottom saucepan. Season with salt and pepper.
  2. Place flour in shallow bowl. Place bread crumbs in separate shallow bowl; stir in Parmesan, rosemary and thyme. In separate shallow bowl, whisk eggs with 1 tbsp (15 mL) water.
  3. Dredge each piece of chicken in flour, dip in egg, then coat in bread crumb mixture, shaking off excess. Heat half of the oil in large, nonstick skillet set over medium-high heat; cook chicken, in batches, turning once, for 10 to 12 minutes or until golden brown, adding more oil as needed. Transfer to paper towel–lined plate to drain.
  4. Arrange chicken on parchment paper–lined baking sheet. Top with marinara sauce and sprinkle with mozzarella; bake for 10 to 15 minutes or until cheese is melted and lightly browned.
Zucchini Zoodles:
  1. Meanwhile, heat oil and butter in large, nonstick skillet set over medium-high heat; cook garlic and hot pepper flakes for about 2 minutes or until fragrant. Add zucchini; sprinkle with salt and pepper. Cook, tossing constantly, for 3 to 5 minutes or until evenly coated and heated through. Sprinkle with parsley. Serve with chicken.
  • Gluten-free flour blends and bread crumbs are available in the specialty section of most grocery stores and in bulk food stores.
Photo of - Chicken Parmesan with Zucchini Aglio Olio

Ingredients

Chicken Cutlets

  • 1/2 cup (125mL) SALERNO - Grated 100% Parmesan Cheese
  • 2 cups (500mL) BLACK RIVER - Mozzarella, shredded
  • 4 boneless skinless chicken breasts, filleted
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1 cup (250mL) all purpose flour, gluten-free
  • 1 cup (250mL) bread crumbs, gluten-free
  • 2 tbsp (30mL) rosemary, fresh and finely chopped
  • 1 tbsp (15mL) thyme, fresh and finely chopped
  • 2 eggs, beaten
  • 1/2 cup (125mL) olive oil, divided (approx.)
  • 1 cup (250mL) marinara sauce

Zucchini Zoodles

  • 2 tbsp (30mL) STIRLING - Churn84 Organic Salted
  • 2 tbsp (30mL) olive oil
  • 4 garlic cloves, minced
  • pinch hot pepper flakes
  • 1 lb (500g) spiralized zucchini “zoodles”
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/4 cup (60mL) parsley, fresh and chopped