Zucchini Spaghetti & Crispy Chicken Cutlets
Hey everyone!
So today, I’m diving into a dish that seems to take over my instagram every summer—Stanley Tucci’s favorite pasta! But of course, I had to put my own spin on it, and let me tell you, it’s a game-changer. Say hello to my zucchini spaghetti pasta!
Now, I know what you’re thinking. Shallow frying zucchini? Ugh, more oil? But hear me out. Yes, it’s an extra step, and yes, you might have a bit more oil to deal with. But trust me, it’s SO worth it. The zucchini gets this amazing golden crunch that just adds a whole new dimension to the dish. Somehow the zucchini infuses the oil with so much flavor then it coats the pasta. I promise, you’re gonna love it.
This pasta might not win any awards for the most photo-worthy summer dish, but let me tell you—it’s all about the flavor. The key here is simplicity and letting those fresh ingredients shine. It’s not the most colorful, but sometimes less is more, especially when you’ve got the freshest produce in season.
I love pairing this zucchini spaghetti with my go-to crispy chicken cutlets. I mean, honestly, what’s better than a perfectly crispy cutlet alongside a hearty pasta? It’s the ultimate combo and guarantees you’ll be full and satisfied.
So if you’re looking for a recipe that’s as comforting as it is delicious, and doesn’t require you to be a master chef, give this one a try. It’s all about that fresh, simple goodness and a little extra effort that pays off big time.
Can’t wait for you guys to try it! Let me know what you think.
Happy cooking!
Zucchini Pasta with Crispy Chicken Cutlets
Ingredients
Chicken Cutlets
- 2 large chicken breast
- 1 egg
- 1 cup flour
- 2 cup panko bread crumbs
- 1/2 cup great parmesean cheese optional
- salt & pepper
- Olive oil for frying
Zucchini Spaghetti
- 3 medium zucchini Thinly sliced
- 16 oz spaghetti
- 1 cup Parmesan cheese Finely grated
- 2 tablespoon butter
- olive oil for frying
- salt & pepper
Instructions
Chicken Cutlets
- Slice your chicken breast in half horizontally, so you have 4 thin chicken cutlets. You can use a heavy pan or meat mallet to gently even our the thickness so all are roughly the same.
- Set up your breading station: whisk egg in a shallow bowl, put flour, salt and pepper in a second bowl, and panko breadcrumbs (with cheese optionally) in a third bowl.
- One at a time, coat your chicken cutlet in flour, then egg, then panko mixture. Really push on the cutlets so the breading sticks.
- In a wide skillet, add 2-3 tablespoons oil and heat over medium high. You can test your heat by dropping a few bread crumbs in the oil, it should sizzle immediately but not smoke.
- Carefully place 1-2 breaded chicken cutlets into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Move to a cooling rack and spinkle with extra salt.
Zucchini Spaghetti
- In the same pan that you fried your chicken in, wipe out any excess crumbs or oil. Add oil back into the pan so it’s fully coated. Heat over medium high heat.
- Fry the zucchini rounds in the hot oil until they are golden, you may have to do this in batches to avoid over crowding. About 6-7 minutes per batch. Use to slotted spoon to transfer zucchini to bowl lined with paper towel. Sprinkle warm zucchini was salt. Leave any remaining oil in skilled, turn off heat and make pasta.
- In a large stock pot, boil heavily salted water and cook spaghetti until al dente. Reserve 1 cup of the pasta water (you’ll use this to make the sauce).
- Return to skillet with zucchini oil, warm over low heat and add zucchini and about 1/4-1/2 cup of pasta water. Stir until a sauce forms. Add salt and pepper to taste.
- Add spaghetti to the skilled with warmed zucchini and toss to combine. At Parmesan cheese and butter until glossy sauce forms. Add more water as needed to loosen sauce.
- Serve pasta with extra Parmesan and top with chicken cutlets. Enjoy!
