Crispy & Light Chicken Parmesan

Here's what you'll need:

• 1/4 cup of white or whole-wheat flour 
• 1 large egg, lightly beaten
• 2/3 cup panko breadcrumbs
• 4 chicken breast cutlets
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• Cooking spray
• 3/4 cup of shredded part-skim mozzarella cheese
• 1 1/2 cups of chopped zucchini
• 1 1/2 cups cherry tomatoes, halved
• 2 garlic cloves, thinly sliced
• 1/4 cup of chopped fresh basil

Instructions:

1. Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray.  
2. Place the flour, egg, and breadcrumbs in separate shallow dishes.
3. Sprinkle each chicken breast with salt and pepper.
4. Take one chicken bread and first dredge in the flour; then in the egg, and lastly in the breadcrumbs. Place on the prepared baking sheet. Complete the same steps with each breast.
5. Bake the cutlets for 20-25 minutes, or until they are almost cooked through. 
6. While the cutlets are cooking, toss together the olive oil, chopped zucchini, halved cherry tomatoes, fresh sliced garlic and chopped basil in saucepan over medium heat. Sauté for a few minutes to soften the vegetables and the combine flavors, and then remove from heat and set aside.
7. Remove the cutlets from the oven and top with mozzarella cheese and cook for another 3-5 minutes or so until melted. 
8. Top the cutlets with the vegetable mixture and serve hot!

This is another Cooking Light recipe, a great light version of a classic Italian dish! I went with a baking cooking method, where the original recipe cooks the chicken in a sauce pan over oil.