I don’t even know why I called this Chicken Parm. It doesn’t even have parmesan in the recipe! But I guess it was a simpler way to name it than “Cracker-Crusted Chicken Cutlets over Marinara Sauce and Zucchini.” I’ve been making a version of this every month for the last few years. Ever since Rachael Devaux from rachaelsgoodeats taught me the ways of making your own GF breadcrumbs with Simple Mills crackers, I have been unable to stop. (Check out the Crispy Cracker Chicken Nuggets if you haven’t already!)

But over time, I have tried every which way to ensure the crust is crispy, the flavor is top-notch, and the chicken is not overcooked. And I finally found the trick… The secret is to season your chicken directly before you do the egg wash and cracker coating. Adding the seasoning directly to the chicken guarantees that the flavor sticks and doesn’t get washed out from the oil in the cooking pan. 

Additionally, chicken parmesan traditionally layers marinara sauce on top of the chicken cutlet then adds even more cheese. Putting the sauce on top almost always softens the top layer of crust, and who wants that? This version layers the chicken on top of the sauce, easy fix! It also provides a nice bed for additional veggies like zucchini so you don’t have to many side dishes to go with it. This is a one-stop shop meal. 

INGREDIENTS

1 lb. chicken breast

2 zucchini

1 bunch parsley

1 block herbed goat cheese

1 egg

1 package Simple Mills cheddar crackers

1 jar marinara sauce of choice (I have been loving Rao’s Spicy Calabrian)

½ cup arrowroot or potato starch 

1 tbsp. italian seasoning

1 tbsp. paprika, italian seasoning, salt, pepper for chicken seasoning

salt & pepper

avocado oil

Serving Size: 2-4

INSTRUCTIONS

• Preheat the oven to 350F.
• Chop zucchini. Clean and cut chicken breast into thin cutlets.
• In a food processor, crush crackers and italian seasoning together until it becomes a breadcrumb texture.
• In a cast iron skillet, heat up a dash of avocado oil and saute zucchini until browned. Season with salt & pepper and remove from the skillet to use for the chicken.
• Line up three bowls, one filled with the arrowroot starch and chicken seasoning mixed together, the next with the egg (whisked), and the last one with the cracker breadcrumbs. 
• Dredge the chicken first in the starch, then the egg wash, and finally the cracker crust. 
• Gently sear on a cast iron skillet with some avocado oil over medium heat. Cook approx 3-4 minutes each side, careful not to burn the crackers. 
• Pour a thick layer of marina sauce in an oven-safe dish. 
• Gently place the chicken on top of the sauce, then add the zucchini as well. 
• Bake for 15 minutes. 
• Sprinkle goat cheese and parsley on top. 
• Enjoy!