This dish is full of flavor without adding a lot of breadcrumbs. The eggplant & zucchini noodles give an extra dose of vegetables...
- 1 - 1 1/2 lbs thin chicken cutlets
- 1/4 cup GF panko breadcrumbs
- 2 tbsp freshly grated parmesan cheese
- 1 tsp dried parsley
- 1 tsp dried minced onion
- 1/4 cup liquid egg whites
- Coconut oil cooking spray
-1-2 tbsp coconut or olive oil
-1 eggplant, sliced into rounds
-1 -2 packages zucchini/squash noodles, spiraled (equal to 2-3 zucchini/squash spiraled)
-Tomato sauce to taste
Directions: Place eggplant rounds on baking sheet & cook in 425 degree oven until lightly browned (spray sheet with coconut oil spray & drizzle 1-2 tsp coconut or olive oil on top before baking). Coat chicken in egg white & then lightly in panko/parmesan mixture. Cook in oiled saute pan (first coated with coconut oil spray & then with oil, 1 tbsp at a time. When chicken is cooked (2-3 min per side), put aside & add zucchini noodles to pan with some garlic and drizzle oil. Toss to coat & then cover & cook until desired consistency, approximately 3-5 minutes. to serve, place noodles on bottom of plate, then eggplant, chicken & top with a slice of eggplant & some sauce.
Makes 3-4 servings