Summer Grilled Chicken Parmesan
This Summer grilled chicken parmesan combines crispy chicken cutlets with fresh seasonal vegetables for a vibrant dish. Ideal for warm evenings, it's a lighter twist on a classic easy chicken parmesan recipe.
Ingredients
- 1 ounce 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 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (divided)
- Cooking spray
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
- 1 1/2 cups chopped zucchini (about 1 medium)
- 1 1/2 cups cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1/4 cup chopped fresh basil
Instructions
- Preheat your broiler with the oven rack in the middle position.
- Set up a dredging station with three shallow dishes: one for flour, one for egg, and one for breadcrumbs.
- Season the chicken cutlets with 1/2 teaspoon of salt and all the pepper. Dredge each piece in flour, then egg, and finally coat in breadcrumbs, pressing lightly to adhere.
- Heat 1 1/2 teaspoons of olive oil in a large skillet over medium-high heat. Add 2 chicken cutlets and cook for 1 minute on each side.
- Transfer the chicken to a baking sheet coated with cooking spray. Repeat with another 1 1/2 teaspoons of oil and remaining cutlets.
- Top each cutlet with shredded mozzarella cheese. Broil in the oven for 1 1/2 minutes or until the cheese is melted and bubbly. Check that the internal temperature reaches 165°F to ensure doneness.
- In the same skillet, heat the remaining olive oil over medium-high heat. Add the zucchini, sautéing for 1 minute before adding the cherry tomatoes, garlic, and remaining 1/8 teaspoon of salt.
- Cook the vegetables for about 4 minutes, just until softened and lightly caramelized.
- Serve the chicken cutlets hot, topped with sautéed vegetables and a generous sprinkle of fresh basil. Enjoy immediately!