Summer Chicken ParmesanPT25Mhttps://img2.recipesrun.com/201907/2019/1017/b8/3/413172/300x200x90.jpg Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini saute instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe. Make sure to position your oven rack in the middle of the oven, about 6 inches from the broiler, so the cutlets don’t cook too quickly. Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.4 servings
Ingredients:
1/4 cup chopped fresh basil2 cloves garlic , thinly sliced1 1/2 cups cherry tomatoes, halved1 1/2 cups chopped zucchini3/4 cup part-skim mozzarella cheese, shredded cooking spray2 tbsp. olive oil, divided1/2 tsp. freshly ground black pepper3/4 tsp. kosher salt, divided4 chicken breast cutlets2/3 cup plain whole-wheat breadcrumbs1 large egg, lightly beaten1/4 cup white whole-wheat flour
Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini saute instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe. Make sure to position your oven rack in the middle of the oven, about 6 inches from the broiler, so the cutlets don’t cook too quickly. Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.
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