I've kept this recipe very simple but feel free to add other seasonings to the chicken cutlets, including dried oregano, basil, black pepper, and garlic powder.If you don't have cherry tomatoes or enough to make a quick sauce, then you can use tomato or marina sauce.To make this dairy-free, you can use cashew cream or dairy-free ricotta cheese to create a creamy topping, combined with the tomatoes or tomato sauce. To get chicken breast cutlets thin, have a butcher slice them thinly or use a tenderizer to thin out the cutlets.
Servings: 4servings
Calories: 408kcal
Author: Erica
Ingredients
Chicken
2tablespoonsolive oil
1/2teaspoonsalt
1/2cupblanched almond flour
1teaspoonItalian herbsmix of oregano, parsley, thyme
Combine the salt, herbs, garlic powder, and almond flour on a large plate. Coat each piece of chicken on both sides with the flour mixture and cook in the skillet for a few minutes on each side.
Roasted Cherry Tomatoes
Combine all the ingredients in a bowl and blend with a spoon to coat the tomatoes. Bake at 400°F for 20 minutes or sauté in the skillet you used to cook the chicken cutlets.
Plate the meal
Plate each piece of chicken on top of zucchini noodles. Add the roasted tomatoes, tomato sauce, or both. Top with grated Parmesan cheese and serve. You can warm or reheat the dish once plated in a microwave or in a warm oven for a minute or so.