Chicken and Zucchini Parmesan

Chicken and Zucchini Parmesan


  • 1 cup Italian-style breadcrumbs

  • 1/2 cup flour

  • 1/4 cup grated parmesan cheese

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon pepper

  • 2 eggs, divided, beaten

  • 1/2 pound chicken breast tenders

  • 1 medium zucchini, sliced

  • 1 jar prepared marinara sauce

  • 8 ounces fresh mozzarella cheese, sliced

  • Pasta for serving, if desired


1. In a bowl, combine the breadcrumbs, flour, parmesan cheese, salt, garlic powder and pepper. Divide the breadcrumb mixture evenly between two shallow dishes. Place the beaten eggs in separate bowls (one in each bowl).

2. Heat an inch of olive oil in a large skillet. Dip the chicken tenders in one of the eggs, then in one bowl of the breadcrumb mixture. Cook over medium heat until browned and crispy. Remove to a baking sheet and place in the oven to keep warm.

3. Add more olive oil to the same skillet, if necessary, and heat over medium heat. Dip the zucchini slices in the other beaten egg, then in the other bowl of breadcrumbs. Cook until browned and crispy, then add to the baking sheet with the chicken.

4. Drain the oil from the skillet and use a paper towel to wipe it clean. Add the marinara sauce to the skillet and heat through. Add the reserved chicken tenders and zucchini in an even layer, spooning some sauce over the top. Top evenly with mozzarella cheese and cover until the cheese melts.

5. Serve with pasta and additional parmesan cheese.

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