Recipe Background
Summer Chicken Parmesan is the world-favorite comfort food: summer edition! Packed with all of the delicious cheesiness and crispiness of the traditional chicken parm, Summer Chicken Parmesan is complemented perfectly by a side of tender garden veggies. Best of all, it only takes 20 minutes to make! This is a tasty dinner you’ll want to keep coming back to.
Summer Chicken Parmesan is the world-favorite comfort food: summer edition! Packed with all of the delicious cheesiness and crispiness of the traditional chicken parm, Summer Chicken Parmesan is complemented perfectly by a side of tender garden veggies. Best of all, it only takes 20 minutes to make! This is a tasty dinner you’ll want to keep coming back to.
Ingredients
- 1/4 cup white whole-wheat flour
- 1 large egg lightly beaten
- 2/3 cup breadcrumbs plain or whole-wheat
- 5/8 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper
- 4 chicken breast cutlets
- 2 tablespoons olive oil divided
- 3/4 cup part-skim mozzarella cheese shredded
- 1 1/2 cups zucchini chopped
- 1 1/2 cups cherry tomatoes halved
- 2 cloves garlic thinly sliced
- fresh basil optional, for serving
Directions
- Preheat the broiler with an oven rack in the middle position.
- Lightly grease a baking sheet
- Place the flour, the egg, and the breadcrumbs in separate shallow dishes.
- Season the chicken with 1/2 teaspoon of the salt and the pepper.
- Dredge each chicken breast in flour, dip it in the egg, and dredge the chicken in the breadcrumbs.
- Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high.
- Cook 2 cutlets for 1 minute on each side.
- Place the browned chicken cutlets on the prepared baking sheet.
- Repeat the pan-frying process until all the chicken is prepared.
- Top the cutlets with the mozzarella cheese.
- Broil until the chicken is cooked through at 165 degrees F, about 1 minute 30 seconds.
- Heat the remaining oil in a skillet.
- Add the zucchini and sauté for 1 minute.
- Add the remaining 1/8 teaspoon of the salt, the tomatoes, and the garlic.
- Sauté for 4 minutes.
- Serve the vegetables with the chicken, and top with fresh basil.
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