Description

Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection!

Yield: 8servings | Serving Size: 1cutlet

Ingredients

1tspolive oil

4clovesgarlic, chopped

1 1/2cups1 medium zucchini, shredded

1/4cup+ 2 tbsp Romano cheese, or parmesan

3ozpart skim shredded mozzarella

salt and pepper to taste

8thin chicken cutlets, 3 oz each

1/2cupItalian seasoned breadcrumbs

1lemon, juice of

1tbspolive oil

salt and fresh pepper

olive oil non-stick spray

Instructions

• Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.

• Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray.

• Bake 25 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this with a salad, I suggest you have two.

Air Fryer Directions

• Follow steps above 1 through 6.

• Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

Last Step:

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Nutrition

Serving: 1cutlet, Calories: 172kcal, Carbohydrates: 8g, Protein: 20.5g, Fat: 6.5g, Sodium: 281mg, Fiber: 1g, Sugar: 1.5g