Summer Chicken Parmesan PT25M https://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 basil 2 cloves garlic , thinly sliced 1 1/2 cups cherry tomatoes, halved 1 1/2 cups chopped zucchini 3/4 cup part-skim mozzarella cheese, shredded cooking spray 2 tbsp. olive oil, divided 1/2 tsp. freshly ground black pepper 3/4 tsp. kosher salt, divided 4 chicken breast cutlets 2/3 cup plain whole-wheat breadcrumbs 1 large egg, lightly beaten 1/4 cup white whole-wheat flour

Summer Chicken Parmesan

4.0

( By Tracy )

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.

01 Information

Grade easy
Serving 4 servings
Calorie 398 Kcal
Prep Time 20 Mins
Cook Time 5 Mins
Total Time 25 Mins

02 Ingredients

- 1/4 cup chopped fresh basil
- 2 cloves garlic , thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups chopped zucchini
- 3/4 cup part-skim mozzarella cheese, shredded
- cooking spray
- 2 tbsp. olive oil, divided
- 1/2 tsp. freshly ground black pepper
- 3/4 tsp. kosher salt, divided
- 4 chicken breast cutlets
- 2/3 cup plain whole-wheat breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup white whole-wheat flour

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03 Method

Step 1

Preheat broiler with oven rack in the 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.
Step 2

Heat 1 1/2 teaspoons oil in a large skillet over medium-high. 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.
Step 3

Top cutlets with cheese; broil 1 1/2 minutes. Heat remaining oil in a skillet. Add zucchini; saute 1 minute. Add remaining 1/4 teaspoon salt, tomatoes, and garlic; saute 4 minutes. Serve with chicken, and top with basil.

04 Author

Tracy

647 Recipes

Summer Chicken Parmesan

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