About
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
Step 1 -Preheat the broiler with an oven rack in the middle position.
Step 2 -Lightly grease a baking sheet
Step 3 -Place the flour, the egg, and the breadcrumbs in separate shallow dishes.
Step 4 -Season the chicken with 1/2 teaspoon of the salt and the pepper.
Step 5 -Dredge each chicken breast in flour, dip it in the egg, and dredge the chicken in the breadcrumbs.
Step 6 -Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high.
Step 7 -Cook 2 cutlets for 1 minute on each side.
Step 8 -Place the browned chicken cutlets on the prepared baking sheet.
Step 9 -Repeat the pan-frying process until all the chicken is prepared.
Step 10 -Top the cutlets with the mozzarella cheese.
Step 11 -Broil until the chicken is cooked through at 165 degrees F, about 1 minute 30 seconds.
Step 12 -Heat the remaining oil in a skillet.
Step 13 -Add the zucchini and sauté for 1 minute.
Step 14 -Add the remaining 1/8 teaspoon of the salt, the tomatoes, and the garlic.
Step 15 -Sauté for 4 minutes.
Step 16 -Serve the vegetables with the chicken, and top with fresh basil.
