The most crispy chicken with yummy coating enriched with tasty zucchini slices. That cheesy Parmesan crisp would eat itself if we haven’t eaten it instantly.
As I have prepared Baked Parmesan Chicken in the oven a few days ago, this had to be a revenge. Oven vs. stove. I had to see which one will be softer or tastier. The recipes are a little different but still the basics are the same. The same amount of effort is used to both and garnish had to be something green to give the sense of best combination. The zucchini had the same destiny as broccoli did…it was set aside by kids. Focus was on the meat, again.
I think that it was a draw :-). Vegetables lost, chicken won and kids full. The parallel was drawn and no one knows which one is better than the other… Everybody just says: bake the chicken breast! The recipe is my choice and I have to say that I will make it ex-changeably.
- 2 chicken breast sliced in half
- 8 tablespoons butter
- 1/2 cup seasoned bread crumbs
- 1/2 cup grated Parmesan
- 1/4 cup flour
- 2 garlic cloves
- 2 medium zucchini sliced
Melt 4 tablespoons of butter in a shallow bowl.
Prepare a mixture of bread crumbs, grated Parmesan and flour in another shallow bowl.
Take the sliced meat, season it with salt and pepper and dip it into the melted butter.
Coat it in the bread crumb mixture prepared earlier. Take your frying pan, put 2 tablespoons of butter in it and melt it.
Place the coated chicken breast in the pan and cook it for about 4 minutes on each side or until outside is crispy. Set aside on the plate.
Put the remaining butter into the pan and saute minced garlic a little bit, add the sliced zucchini and saute until it softens. Season it with salt and pepper.
Put the chicken breast back and heat it.
Serve it immediately.