YUMM! Summer Chicken Parmesan #fitfam
Your Summer Dinner Just Got a Major Style Upgrade!
Ditch the can opener, darlings, because we are elevating weeknight dinner with a fresh, fashionable twist! Instead of basic tomato sauce, serve your perfectly crispy, cheesy chicken cutlets with a vibrant tomato-and-zucchini sauté. It’s a super-easy side that takes full advantage of that glorious peak-season summer produce.
Ready for a healthy style tip? Swap out that all-purpose flour for white whole-wheat flour when you’re breading the chicken—it’s an effortless way to add whole-grain goodness to any recipe. And for that perfectly golden, crispy finish, make sure your oven rack is positioned in the middle, about 6 inches from the broiler. This ensures your cutlets cook to perfection without rushing things. Round out this chic meal with a simple green salad and some garlicky, toasted bread. It’s a complete look that’s as delicious as it is effortlessly elegant!
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
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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.
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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.
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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.
Eatwell.com
Nutrition Information
| 398 | Calories |
| 16g | Fat |
| 25g | Carbs |
| 37g | Protein |
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