Crispy Parmesan Chicken With Zucchini Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Flatten chicken breasts to 1/4-in. thickness. Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear.

Steps:

• For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
• Add the onion, garlic and 1/2 teaspoon salt.
• Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
• Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
• Bring to a simmer, cover and simmer gently 5 minutes.
• Then simmer very gently, partially covered, until thickened, about 20 minutes.
• Season with 1/8 teaspoon pepper.
• Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
• Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
• Add the zucchini and 1/4 teaspoon salt.
• Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
• Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
• Cut chicken breasts in half to make 6-8 large, thin cutlets.
• On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
• Place the egg white on a second plate.
• Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
• Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
• Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
• Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
• To serve, re-warm the zucchini in the tomato sauce over medium heat.
• Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates.
• Lean chicken cutlets against the side of zucchini.
• Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
• To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.