Chicken · dinner · Squash September

Crispy Parmesan Chicken with Zucchini

One of my favorite radio stations here in Oklahoma City has a different format than many I’ve listened to throughout my life. Instead of playing a few songs and then a quick, 2-minute-ish commercial break, they play six songs and then have a seven minute long commercial break.

If I’m unfortunate enough to get stuck with that commercial break, I can make it to work without hearing hardly any music. It’s awful and weird and I hate it! Since the commercial breaks are so long, I’ve noticed a few that I despise listening to:

  • ANY Diamonds Direct commercial
  • ANY Clearsight lasik commercial

I’m sure everybody has their own aversions to specific commercials. It got me thinking about how good some of these annoying ads can be. I still get the jingle to Comanche Red River Casino stuck in my head…and I haven’t lived in Wichita Falls for more than six years!

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What jingles or commercials do you hate? Do they create a fire and fury inside of you when they come on the radio or television?

I had to furiously switch the channel driving home from the grocery store yesterday. One of those darn Diamonds Direct commercials came on and for some reason they just boil my blood.

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I had picked up a few different types of squash from the grocery store while I was there. Nothing too fancy, yet. Butternut, spaghetti, and zucchini were the ones I chose. The spaghetti squash was awfully small, which I though was weird. All the more easier to cut through, right? Here’s hoping. I’ve got a fantastic spaghetti squash meal planned for next weekend.

Anyway, the zucchini is still hopping here in Oklahoma. Crest has had the largest zucchini at rock bottom prices lately, and since it’s still technically summer—zucchini has been invading every aspect of my kitchen.

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I just wanted to throw together a quick skillet meal with some zucchini & chicken, and I settled on this one. The chicken is so juicy and flavorful! I cut some monster chicken breast in half to get the filets a little smaller and easier to pan fry. Best decision ever.

This recipe is simple and everything you could hope or dream of in a late summer dinner. If you have a garden, you might be sick of zucchini right now, but you’re distaste will quickly be erased if you make this meal!

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Crispy Parmesan Chicken with Zucchini

  • Servings: 4
  • Difficulty: Easy
  • Print

Crispy pan-fried chicken cutlets in a Parmesan crust with sauteed zucchini.

Ingredients

  • 2 large chicken breast, cut in half
  • 8 TBS. butter
  • 1/2 cup Italian-style breadcrumbs (preferably Panko)
  • 1/2 cup Parmesan cheese, grated, plus 1 tablespoon
  • 1/4 cup flour
  • 1 tsp. garlic powder
  • 1 tsp. dried parsley
  • salt & pepper
  • 2 cloves garlic, minced
  • 2 medium zucchini, sliced

Directions

  1. In a large skillet over medium heat, melt two tablespoons of butter. Meanwhile, in a small bowl, melt another two tablespoons of butter. In a large bowl, sift together bread crumbs, flour, Parmesan, garlic powder, parsley, salt and pepper.
  2. Dip chicken in melted butter and then dredge in breadcrumb mixture. Fry in butter until browned and crispy, about 3-4 minutes per side. Transfer to a plate.
  3. Melt another two tablespoons of butter over medium heat in the same skillet. Add garlic and saute for 1-2 minutes. Add zucchini and cook until slightly tender, about 2-3 minutes. Add remaining butter and tablespoon of Parmesan. Remove from heat and add chicken back to skillet. Serve.

Step-By-Step Instructions

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In a large skillet over medium heat, melt two tablespoons of butter. Meanwhile, in a small bowl, melt another two tablespoons of butter. In a large bowl, sift together bread crumbs, flour, Parmesan, garlic powder, parsley, salt and pepper.

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Dip chicken in melted butter and then dredge in breadcrumb mixture. Fry in butter until browned and crispy, about 3-4 minutes per side. Transfer to a plate.

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Melt another two tablespoons of butter over medium heat in the same skillet. Add garlic and saute for 1-2 minutes. Add zucchini and cook until slightly tender, about 2-3 minutes. Add remaining butter and tablespoon of Parmesan. Remove from heat and add chicken back to skillet. Serve.

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14 thoughts on “Crispy Parmesan Chicken with Zucchini

  1. Looks yummy. I love Panko and use it for chicken and turkey cutlets and in my zucchini tomato casserole. I like how crunchy it is. This recipe sounds really good. I have similar on my site so I’m sure we’d like each other’s food. Can I come over for dinner. Lol!

    1. I made the switch to Panko a few years ago and I’m so glad I did. It is FAR more crunchy than regular breadcrumbs! I use it in everything, even meatballs. Your casserole sounds right up my alley! And you’re always welcome for dinner 😊

      1. I know me too. The diamond has fallen out of my wedding ring and insurance won’t cover to replace it. Those commercials remind me of it EVERY time I hear one.

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