Zucchini spaghetti with chicken cutlets
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Cook Time20 min
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Serving2
Right now we are at the peak of zucchini season and that would be really sad if you didn’t manage to try this astonishing dish. Zucchini spaghetti is very easy to cook and even easier to fall in love with.
How to prepare Zucchini spaghetti with chicken cutlets
Ingredients
Zucchini spaghetti with chicken cutlets: Directions
Take 500 g of minced chicken, salt and pepper, add one egg and 3 tbsp. of breadcrumbs. Mix well until smooth.
Wet your hands with water or sunflower oil and form small balls from the minced meat.
Fry the cutlets in a pan with 1 tbsp. of sunflower oil. They should have a sexy golden crust.
Take one large zucchini or two small ones, wash and cut into thin strips in the form of noodles with a special vegetable slicer.
Heat a frying pan with sunflower oil and fry one clove of garlic, cut into thin slices, for 30 seconds. Add the zucchini noodles and fry for another 30-40 seconds. Don’t forget stirring.
Add lemon juice, stir and remove from heat. Immediately place the zucchini noodles on plates so that they do not continue to cook in a hot pan. Serve with chicken cutlets.
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