Summer Chicken Parmesan
A light, broiled chicken parmesan topped with sautéed summer vegetables and fresh basil.
Servings: 4 servings
Ingredients
- 1/4 cup all-purpose flour
- 1 large egg beaten
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 lb boneless skinless chicken breasts sliced in half horizontally
- salt to taste
- black pepper to taste
- 4 tsp olive oil divided
- 4 oz mozzarella sliced
- 1 1/2 cups zucchini quartered (about 1 medium)
- 1 cup summer squash quartered (about 1 medium)
- 1 cup cherry tomatoes halved
- 2 cloves garlic crushed
- 2 tbsp fresh basil chopped
Instructions
- Preheat the oven to broil and lightly oil a baking sheet.
- Set up three shallow bowls: one with 1/4 cup flour, one with the beaten egg, and one with 1/2 cup panko mixed with 1/4 cup grated Parmesan.
- Season both sides of the chicken breasts with salt and pepper, then dredge each piece in flour, dip in egg, and coat evenly with the panko-Parmesan mixture.
- Heat 3 teaspoons of the olive oil in a large skillet over medium heat. Working in batches if needed, cook the breaded chicken 2 minutes per side until golden.
- Transfer the seared chicken to the prepared baking sheet, top each piece with sliced mozzarella, and broil in the oven about 1 minute until the cheese melts.
- In the same skillet, add the remaining 1 teaspoon olive oil and heat over medium. Add the zucchini and summer squash and cook 1 minute, stirring.
- Add the cherry tomatoes and crushed garlic to the skillet and cook about 3 minutes, until the vegetables are crisp-tender.
- Serve the sautéed vegetables spooned over the broiled chicken and sprinkle with chopped fresh basil.
Equipment
- Baking Sheet
- Large Skillet
- 3 shallow bowls
- Spatula or tongs
- Knife
- Cutting Board
Notes
- Use a thinly sliced chicken breast for even cooking.
- Work in batches to avoid crowding the pan.
- Watch the broiler closely; cheese melts quickly.
- Fresh basil brightens the finished dish.