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 servingDirections
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.
