Ingredients

• 1.25 lbs boneless, skinless chicken breasts, sliced into cutlets or pounded thin
• Salt and black pepper, to taste
• ½ cup all purpose flour (optional)
• 2 large eggs
• 1 teaspoon Dijon mustard (optional)
• 1 cup Panko breadcrumbs
• ½ cup Parmesan cheese, freshly grated, divided
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 3 tablespoons olive oil, divided
• 3 tablespoons butter, divided
• 2 medium zucchini, sliced into half moons
• 3 cloves garlic, minced
• Juice of half a lemon
• Fresh parsley, chopped, for garnish

Instructions

1. Season chicken cutlets with salt and pepper.
2. Set up a breading station: flour in one bowl (optional), whisked egg and Dijon in a second, and Panko mixed with ¼ cup Parmesan, Italian seasoning, and paprika in a third.
3. Dip chicken in flour (if using), then egg, then press into the breadcrumb mixture to coat both sides.
4. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat. Fry chicken in a single layer, 3–4 minutes per side, until golden and cooked through (165°F). Transfer to a plate.
5. Add remaining butter and garlic to the skillet sauté 30 seconds until fragrant. Add zucchini and cook, stirring occasionally, 4–6 minutes until just tender.
6. Season zucchini with salt and pepper, and toss with remaining Parmesan. Return chicken to the skillet and warm through for 1 minute.
7. Squeeze lemon juice over everything, garnish with parsley, and serve immediately.

Notes

• Let the chicken sear undisturbed for the first couple of minutes per side so the breading doesn't tear off.
• Watch the zucchini closely near the end of cooking  it turns from tender to mushy quickly.
• For a lighter version, bake the breaded chicken at 400°F for about 20 minutes instead of frying.

Storage

Nutrition Estimate (per serving, approximate)