Dinner
Summer Chicken Parmesan
Crispy breaded chicken cutlets melt under gooey mozzarella while a bright saute of zucchini, cherry tomatoes, and garlic releases sweet summer juices that soak into every bite.
- Total
- 32 min
- Prep
- 15 min
- Cook
- 17 min
- Serves
- 4
Nutrition per Serving
- Calories
- 398
- Protein
- 37g
- Carbs
- 25g
- Fat
- 16g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 521mg
Ingredients
- 1 oz white whole-wheat flour (about 1/4 cup)
- 1 large egg, lightly beaten
- 2/3 cup plain whole-wheat breadcrumbs
- 4 (4 ounce) chicken breast cutlets
- 5/8 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil, divided
- Cooking spray
- 3 oz part-skim mozzarella cheese, shredded (about 3/4 cup)
- 1 1/2 cup chopped zucchini (about 1 medium)
- 1 1/2 cup cherry tomatoes, halved
- 2 garlic cloves, thinly sliced
- 1/4 cup chopped fresh basil
Instructions
- Preheat broiler with oven rack in middle position. Place flour, egg and breadcrumbs in separate shallow dishes. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge chicken in flour; dip in egg and dredge in breadcrumbs.
- Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 2 cutlets; cook 1 minute on each side. Place on a baking sheet coated with cooking spray. Repeat procedure with 1 1/2 teaspoons oil and remaining cutlets.
- Top cutlets with cheese; broil 1 1/2 minutes (an instant-read thermometer inserted in the thickest part should register 165°F). Heat remaining oil in skillet. Add zucchini; sauté 1 minute. Add remaining 1/8 teaspoon salt, tomatoes and garlic; sauté 4 minutes. Serve with chicken, and top with basil.