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Chicken Parmigiana with Roasted Zucchini & Fingerling Potatoes

Crispy chicken Parmigiana with seasoned tomato sauce, mozzarella, roasted fingerling potatoes and zucchini chips. 
Difficulty: Medium
Time: 35-40min
Calories: 513 Fat: 13g Carbs: 55g Protein: 50g

ABOUT THE DISH

By pounding the chicken to a thin cutlet, we create the base for a quick-cooking meal perfect for weeknights.  Confusingly named, this dish originated neither in the city of Parma, nor by using chicken.  We can thank Southern Italy and the eggplant for kick starting this delicious iteration.

Ingredients
Panko Breadcrumbs
Flour
Fingerling potatoes
Zucchini
Parsley
Mozzarella cheese
Chicken breasts
Tomato sauce

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Dredge Coating foods with dry ingredients to coat lightly before cooking.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Foil-lined baking sheet

Medium pan

Plastic wrap

3 medium bowls

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 425º F. Wash and dry all produce. Mince parsley. Cut fingerling potatoes into fourths. Remove root from zucchini; slice into 1/4” slices. Remove chicken breasts from package; rinse and pat dry.

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Step 2: BREAD CHICKEN

Place a large piece of plastic wrap on a cutting board; lay chicken on one half. Season with a pinch of salt and pepper and fold the other half of the plastic wrap up to cover. Pound using a meat mallet or the bottom of a pan until chicken is about 1/4” thick. Place panko, flour and 1/2 cup water in 3 separate medium bowls. Bread chicken by dredging first in flour, then soaking quickly in water, and finally dredging in panko until fully coated.

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Step 3: SEAR CHICKEN

Heat 2 Tbsp. oil in a medium pan over medium heat. When pan is hot add chicken and sear until golden brown on both sides, about 3-4 min per side. Note: Chicken is not fully cooked at this time.

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Step 4: FINISH CHICKEN

Place chicken on foil-lined baking sheet, and top each chicken breast with tomato sauce and mozzarella cheese. Bake for 20 min until cheese has melted and chicken is cooked through. USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 5: COOK VEGETABLES

In the medium pan used to sear chicken, heat 1 Tbsp. oil over medium heat. When pan is hot, add potatoes; sauté until nicely browned. Transfer to baking sheet with chicken parmesan and bake for the last 15 min. of cook-time. In the same medium pan, heat 1 tsp. oil over medium heat. Add zucchini slices and cook for 2-3 min until golden brown. Remove from heat and set aside.

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Step 6: PLATE YOUR DISH

Toss potatoes with zucchini, and divide on two plates. Add Parmigiana-style chicken to each plate making sure to transfer the tomato sauce. Sprinkle with parsley. Enjoy!