This month for Secret Recipe Club I was assigned the wonderful blog of Kitchen Kudos by Renee! To be honest, I've been super excited and patiently waiting my turn to get this assignment! Renee has so many wonderful recipes on her blog. Renee also has another talent, away from the kitchen - she can paint beautifully and actually sells gorgeous tiles and wine glasses that she hand paints! Someday I hope to get a "brand" image for The Gingered Whisk, and when that happens I am totally going to ask Renee to paint me something! (She also lets her dogs blog, too, which cracks me up. I love dog people.)
After looking through Renee's entire blog, I had so many things I wanted to make, I was afraid I wasn't going to be able to make a decision. Until I saw this. Zucchini Chicken Parmesan!!! What?! Breaded chicken topped with tons of fresh tomatoes, fried zucchini and TONS of cheese!! I was immediately drooling, and closed every single tab I had opened up. I was totally making this!!!
This recipe is a little heavier than we normally eat for the summer, especially since its been 100F pretty much non-stop. But this is also the perfect time to make this, since it uses beautiful fresh zucchini and tomatoes. So pick a slightly cooler day to make this, and you will not be sorry!!
The only change I made for this recipe is that I used chicken cutlets instead of whole chicken breasts. I've started buying those instead, you typically get 7 or 8 cutlets that are about 5 ounces each to a package instead of 3 giant chicken breasts. They also cook faster than their thicker counterparts, and are just the right size for us!
OH MY GOD. This is pretty much amazing. We absolutely stuffed ourselves, and our neighbors, and still had leftovers for lunch the next day. We will totally totally be making these again! And I think you should, too!
Zucchini Chicken Parmesan (Kitchen Kudos by Renee)
8 boneless skineless chicken breast cutlets
1 large zucchini
3 cups panko
2 cups flour
3 TBSP water
2 TBSP garlic powder
2 TBSP minced onion
2 tsp dried basil
2 tsp dried oregano
salt and pepper
1 large tomato
8 slices Swiss Cheese
2 large cans of diced tomatoes
1 1/2 cups shredded parmesan cheese
1 cup shredded mozzarella cheese
canola oil for frying
In one shallow bowl combine the flour and garlic powder.
In another shallow bowl combine the eggs and beat with the water.
In a third shallow bowl, combine the panko, 1/2 cups parmesan cheese, basil, oregano and minced onion.
Slice the zucchini into 1/4" slices, and dip both sides in first the flour, then the eggs, and then the panko.
Transfer the completly covered discs to a baking sheet until all the zucchini is covered.
Heat 2-3 TBSP oil in a large frying pan over medium-high heat.
When the oil is simmering, gently add the zucchini rounds and let them cook until golden brown on each side, about 30 seconds to a minute per side.
Remove and let sit on paper towels until needed.
Coat your chicken breasts the same as your zucchini - first the flour, then eggs, and then the panko.
Place in the frying pan and allow the chicken to get golden brown on each side (you don't need to cook them completely through, just give them crunch and color).
Meanwhile, preheat the oven to 350F.
Prepare a 9x13" baking dish by coating it in cooking spray and then placing 1/2 of one of the cans of tomatoes in the bottom of the dish.
Transfer the chicken breasts on top of the tomatoes, evenly spacing them.
Place two slices of swiss cheese on each chicken breasts and top with a slice of tomato.
Sprinkle a little salt, pepper, and parmesan cheese on top.
Top each tomato slice with 2-3 zucchini discs and then top with additional parmesan and mozzarella cheese.
Add the remainder of the tomatoes evenly on top and then top with the remaining mozzarella cheese.
Bake for 25-30 minutes, until the chicken is cooked through and the cheese is bubbling!!
Take a look at what other SRC members made this month: