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Parmesan chicken with minted zucchini
Parmesan chicken with minted zucchini
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious crispy chicken with zesty zucchini, mint, and olives.
Ingredients:
  • 62.50 ml plain flour
  • 125.00 ml plain Greek-style yoghurt
  • 250.00 ml panko breadcrumbs
  • 125.00 ml finely grated parmesan
  • 62.50 ml finely chopped fresh flat-leaf parsley
  • 4 x 125g uncrumbed chicken schnitzels
  • 56.88 gm olive oil
  • 4 zucchini, cut into ribbons
  • 400g can cannellini beans, drained, rinsed
  • 125.00 ml marinated pitted green olives, halved lengthways
  • 40.00 ml small fresh mint leaves, torn
  • 60g baby rocket leaves
  • 2 tomatoes, seeded, finely chopped
Instructions:
  • Spread flour on a plate and season with salt and pepper. Put yoghurt in a shallow bowl, then mix breadcrumbs, parmesan, and parsley on a plate.
  • Dredge a piece of chicken in flour, shaking off any excess. Dip in yogurt and coat in breadcrumb mixture. Transfer to a large plate. Repeat with the rest of the chicken, flour, yogurt, and breadcrumbs.
  • In a large frying pan over medium-high heat, heat 2 tablespoons of oil. Cook the chicken for 4 to 5 minutes on each side until golden and fully cooked. Place on a plate lined with paper towel to drain excess oil.
  • Heat the rest of the oil in a big frying pan over medium-high heat. Saute the zucchini for 2 to 3 minutes until slightly softened. Take it off the heat, then mix in beans, olives, mint, and rocket. Season with salt and pepper, gently toss everything together. Serve the chicken with the zucchini mixture and top with tomato.

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