Warm up to this chicken Parmesan with a winter twist featuring butternut squash!
Each cutlet is slathered in butternut squash pasta sauce with the traditional ooey-gooey mozzarella cheese melted on top.
If you cant find butternut squash pasta sauce, marinara is an easy swap.
Photo:Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
For an extra serving of veggies, the chicken is topped with roasted butternut squash, mushrooms and kale.
Line 2 large rimmed baking sheets with foil.
Roast until just tender, about 20 minutes.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Place 1/4 cup flour, egg and 2/3 cup panko in 3 separate shallow dishes.
Add 1 tablespoon Parmesan to the panko; stir to combine.
Sprinkle chicken evenly with the remaining 1/4 teaspoon salt.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Dredge 1 cutlet in the flour; shake off excess.
Dip in the egg; let excess drip off.
Dredge in panko to coat; place on a plate.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Repeat with the remaining cutlets.
Heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat.
Cook the chicken until golden brown, about 1 minute per side.
Transfer to the remaining prepared baking sheet.
Spread each cutlet with 1/4 cup pasta sauce; top evenly with 3/4 cup mozzarella.
Remove both baking sheets from the oven.
Add 2 tablespoons vinegar to the vegetables; toss to coat.
Increase oven temperature to broil.
Place a cutlet on each of 4 plates; top each with 1 1/2 cups of vegetables.
Garnish with sage leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
