As a substitute for the traditional, calorie-laden, melted cheese topping, a spoonful of low-fat ricotta cheese adds creamy mouth-feel to this dish, with only 350 calories per serving.
ingredients
Tomato Sauce and Zucchini Papp
Chicken
directions
For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the vegetables and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes, basil, and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minute. Then uncover and simmer very gently until thickened, about 20 minutes. Season with 1/8 teaspoon pepper.
Meanwhile, using a mandolin or Benriner, slice the zucchini lengthwise into 1/8-inch thick pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
Remove the tomato sauce to a bowl; no need to clean the skillet. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover, and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
On a plate, combine the breadcrumbs, 1/4 cup grated Parmesan, and the remaining chopped parsley. Place the egg white on a second plate. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg whites, and then into the breadcrumb mixture to coat completely; set aside on a large plate or platter.
Heat 2 teaspoons oil in each of two non-stick 10-inch skillets over medium-high heat. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes. Flip, and cook until chicken is firm, and lightly browned on the other side, 2 to 3 more minutes. (5-6 minutes total)
To serve, rewarm the zucchini in the tomato sauce over medium heat. Use tongs to make a “twist” of zucchini pappardelle on each of four plates. Lean chicken cutlets against the side of zucchini. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.