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Yes, I’ve made this 100 times, and no, it doesn’t get old. My OG followers know this is my fav meal (and these ingredients I use in like 75% of my recipes: pesto, zuchinni, chicken lol) Hey if it ain’t broke don’t fix it!!!!!
The recipe:
Slice the chicken breast in half, then pound each piece to thin cutlets. (I don’t have a tenderizer, but anything heavy works—improvise!)
Heat up olive or avocado oil in a pan, toss in the minced garlic to get things fragrant.
Dip the chicken cutlets in the egg wash, then coat them in a panko/flour mix seasoned with salt + pepper.
Fry the cutlets for about 5 minutes per side until golden. Lower the heat and cook for a few more minutes on each side to make sure the chicken’s fully cooked and crispy.
While the chicken is cooking, use a zoodle maker or spiralizer (linked HERE) to spiralize the zucchinis. It may seem like a lot at first, but trust me, they shrink down!
In the same pan, sauté the zoodles for 3-4 minutes. Stir in the pesto, add extra salt + pepper, and top with Parmesan.
Plate your chicken over the pesto zoodles, sprinkle with parmesan and basil, and enjoyyy!
Crispy Garlic Fried Chicken with Pesto Zoodles
Yes, I’ve made this 100 times, and no, it doesn’t get old. My OG followers know this is my fav meal (and these ingredients I use in like 75% of my recipes: pesto, zuchinni, chicken lol) Hey if it ain’t broke don’t fix it!!!!!
1large chicken breast,sliced in half for 2 cutlets (then tenderize/pound flat)
1egg,whisked in a bowl
1/2cuppanko breadcrumbs,
1/2cupflour
3-4garlic cloves,minced
Salt + pepper,to taste
2large zucchinisfor zoodles
1/4cuppesto
grated parmesan,to top
fresh basil,to top
Instructions
Slice the chicken breast in half, then pound each piece to thin cutlets. (I don’t have a tenderizer, but anything heavy works—improvise!)
Heat up olive or avocado oil in a pan, toss in the minced garlic to get things fragrant.
Dip the chicken cutlets in the egg wash, then coat them in a panko/flour mix seasoned with salt + pepper.
Fry the cutlets for about 5 minutes per side until golden. Lower the heat and cook for a few more minutes on each side to make sure the chicken’s fully cooked and crispy.
While the chicken is cooking, use a zoodle maker (mine’s from Amazon, search “zoodle maker”) to spiralize the zucchinis. It may seem like a lot at first, but trust me, they shrink down!
In the same pan, sauté the zoodles for 3-4 minutes. Stir in the pesto, add extra salt + pepper, and top with Parmesan.
Plate your chicken over the pesto zoodles, sprinkle with Parm and basil, and enjoyyy!
CRISPY GARLIC FRIED CHICKEN OVER PESTO ZOODLES🌿 yes, I’ve made this 100 times, and no, it doesn’t get old. My OG followers know this is my fav meal (and these ingredients I use in like 75% of my recipes: pesto, zuchinni, chicken lol) Hey if it ain’t broke don’t fix it!!!!! Save this recipe to try, you will love it! Serves 2: 1 large chicken breast, sliced in half for 2 cutlets to thin (then tenderize/pound to flatten) 1 egg 1/2 cup panko 1/2 cup flour (I doubled this recipe to make 4 cutlets and save the other 2 for meal prep) 3 or 4 garlic cloves Salt + pepper 2 zucchini’s 1/4 cup pesto Parm + basil to top First slice your breast in half and pound chicken into cutlets. (I don’t have a real tenderizer just carry on) Get olive or avocado oil hot on the pan, and toss in the minced garlic. The cutlets first go into egg wash, then panko/flour mix. Then fry in pan for around 5 minutes each side. Put on low heat for a few more minutes on each side to ensure chicken gets cooked all the way through and crispy. For zoodles, I used my Amazon zoooodler (just search it, tons of options) to zoodle 2 zucchini. 2 zucchini will make tons of zoodles but then once cooked it seems like nothing lol. Throw in same pan as chicken, sauté for 3-4 minutes. Add pesto. Stir. Parm to top. I added extra salt and pepper here. Then it’s all ready! Put your chicken over the pesto zoodles and enjoyyyy!!!