Garlic Parmesan Chicken with Zucchini Ribbons

Ingredients

• 4 chicken breast cutlets (680 g total)
• 1 large egg, beaten (50 g)
• 1/2 cup finely grated Parmesan (45 g)
• 1/3 cup almond flour (32 g)
• 1 teaspoon Italian seasoning (1 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/2 teaspoon black pepper (1 g)
• 1 1/2 tablespoons olive oil (21 g)
• 3 cloves garlic, minced (9 g)
• 1/3 cup chicken stock (80 g)
• 1/3 cup heavy cream (80 g)
• 2 medium zucchini (400 g)
• 1 teaspoon lemon zest (2 g)

Instructions

1. Prepare the coating. Pound chicken to an even 1/2 inch. Mix Parmesan, almond flour, Italian seasoning, salt, and pepper. Brush cutlets with egg, press into the coating, and tap away loose crumbs.
2. Cook the chicken. Heat oil over medium. Cook cutlets without overlap until the first side is golden and releases readily. Turn once and cook until each center reaches 165°F (74°C). Transfer without stacking.
3. Deglaze. Lower the heat and remove blackened loose crumbs. Add garlic briefly, then pour in stock. Scrape the golden residue from the bottom until it dissolves into the liquid.
4. Reduce. Add cream and simmer until small bubbles form and a spoon leaves a momentary clean line. Stir in lemon zest and adjust the seasoning only after tasting the Parmesan-rich sauce.
5. Finish. Turn zucchini ribbons through sauce just until flexible and bright. Divide them evenly among four plates, using tongs so extra sauce remains in the skillet. Coat only the underside of each cutlet in that sauce, then place it crust-side up over the ribbons. Spoon the remaining sauce around, not across, the crisp chicken and finish with freshly ground pepper.

Notes

• Even thickness helps the chicken finish before the cheese coating becomes too dark.
• Do not stack cooked cutlets; trapped moisture softens the Parmesan surface.
• Refrigerate cutlets apart from zucchini for 4 days. Freeze chicken alone for 2 months, thaw overnight, and prepare fresh ribbons for serving.

Nutrition Facts