Looking for way to feed your kids vegetables without the drama? Here’s a fun and cool way to let them eat zuchinni topped with yummy Chicken Parmigiana!
In a saucepan, saute onion and garlic in olive oil until translucent. Add in crushed tomatoes, and bring to boil. Reduce to a simmer and cook for 10 minutes.
Season the sauce with salt and pepper then add the fresh basil leaves. Set aside.
Combine breadcrumbs, parmesan cheese, and dried basil in a bowl. Season with salt and pepper. Set aside.
Pat chicken cutlets dry. Using a cooking brush, coat both sides of the raw chicken with olive oil.
Generously pat chicken with the breadcrumbs mixture. Be sure to press the mixture into the chicken so it sticks.
Pan-fry chicken breast fillets over medium heat. Flip over after 5-6 minutes.
Top each chicken breast with 1-2 tablespoons of tomato sauce and some mozzarella cheese, Cover to let chicken cook thoroughly (5-6 minutes) and to let cheese melt. When done let it rest a bit.
Spiralize zucchini noodles.
Saute zoodles with garlic and olive oil for 2-3 minutes. Season with salt and pepper.
Serve zoodles with cooked chicken and add more tomato sauce and fresh basil, if you wish.