summer chicken parmesan
Summer Chicken Parmesan
Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini sauté 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.
Ingredients:
- 1 ounce white whole-wheat flour (about 1/4 cup)
- 1 large egg, lightly beaten
- ⅔ cup plain whole-wheat breadcrumbs
- 4 (4 ounce) chicken breast cutlets
- ⅝ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- cooking spray
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
- 1 ½ cups chopped zucchini (about 1 medium)
- 1 ½ cups cherry tomatoes, halved
- 2 garlic cloves, thinly sliced
- ¼ cup chopped fresh basil
Directions:
- 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.
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