-
1
Preheat your oven to 350 F. Line a rimmed baking sheet with aluminum foil, spray it with cooking spray and set it aside.
-
2
In a small bowl, combine the Greek yogurt, salt, garlic powder, basil, oregano and white pepper.
-
3
Place the chicken cutlets in a gallon Ziploc bag and add the yogurt mixture.
-
4
Remove as much air as possible and seal the bag.
-
5
Squish the bag around with your hands to make sure that the chicken is well-coated.
-
6
Refrigerate for 30 minutes.
-
7
While your chicken is marinating, get to work on your zucchini pasta.
-
8
If you have a spiral cutter (youre so fancy), use that to turn your zucchini into pasta.
-
9
If you dont have one, no worries.
-
10
I dont either.
-
11
Use a mandolin or a knife to slice each zucchini into planks about 1/8-inch thick.
-
12
Then slice the planks into thin ribbons.
-
13
Set aside until ready to use.
-
14
Now its time to prepare the breading for the cutlets.
-
15
In a shallow baking dish, combine the breadcrumbs, Parmesan, salt, basil, oregano and cayenne pepper.
-
16
Remove the chicken cutlets from the plastic bag and dredge each cutlet in the breading.
-
17
If you dont like messy hands, I recommend using tongs for this.
-
18
Place the breaded cutlets on the prepared baking sheet.
-
19
Bake for 25 minutes until they are golden brown and the chicken is cooked through.
-
20
With roughly 10 minutes before the cutlets are ready, youll want to cook your pasta.
-
21
Heat the olive oil in a large non-stick pan over medium heat.
-
22
Add the minced shallot and garlic and saute for 2 minutes until the shallots are softened and the garlic is fragrant.
-
23
Be careful not to burn the garlic!
-
24
Add the cherry tomatoes to the pan and cook for about 4 minutes until the tomatoes start to burst.
-
25
Crush a few of the tomatoes with a spatula to release some extra juice.
-
26
At this point, I like to remove a third of the tomatoes from the pan to serve on top of the cutlets, but this optional.
-
27
Add the zucchini ribbons into the pan with the remaining tomatoes and saute for 2-3 minutes until the pasta is just tender.
-
28
Remove it from the heat immediately.
-
29
You want the zucchini to be al dente not mushy.
-
30
Stir in the basil and season with salt and pepper to taste.
-
31
Serve your zucchini pasta sprinkled with a little Parmesan cheese and top with the chicken cutlets.
-
32
Add the reserved tomatoes on top of the chicken and enjoy!
