I made a big pot of sauce, but this time I got to use some fresh herbs from Johnny's mom's garden, instead of all dried options.
Next, I sliced one zucchini from Johnny's mom's garden and layed the pieces out on a plate and salted them.
 I thawed a 2 lb. package of chicken breasts from the freezer and pounded them out to about 1/4" thick in between plastic wrap. They were the big, thick breasts, so when I started pounding the chicken tender from underneath sort of became it's own separate part. We ended up with 3 small chicken pieces and 3 very large chicken pieces.
I thawed a 2 lb. package of chicken breasts from the freezer and pounded them out to about 1/4" thick in between plastic wrap. They were the big, thick breasts, so when I started pounding the chicken tender from underneath sort of became it's own separate part. We ended up with 3 small chicken pieces and 3 very large chicken pieces.I brought about 1/2" of vegetable oil up to temperature in a high sided skillet to fry the zucchini and chicken in.
I started with the zucchini:
1 medium zucchini, sliced and salted
seasoned, beaten eggs
seasoned flour
2 lbs. thinly pounded chicken breasts
seasoned flour
seasoned, beaten eggs
seasoned breadcrumbs of choice (I used panko)
Dredge the chicken in the flour, knocking off any excess and then into the egg bath. Last, into the bread crumbs and then in the oil. Cook for a few minutes on each side until the breading is browned and crispy.
Both dishes went into a 350° oven for about 10 minutes or so, and then under the broiler for a minute or two.
 
heyyyyy.... fried zuchs!!! nice idea! ; )
ReplyDeleteMmmm, tummies are rumbling for these! They sound addictive
ReplyDeleteperfect idea!!
cheers!!
The zucchini sounds fantastic!
ReplyDeletehaha Amy I thought of you as I was frying them up.
ReplyDeleteThe zucchini, but not the chicken, Sarah?? hahaha just kidding! :)
i really like the idea of zucchini parm, but i feel almost silly saying i've never thought of it or heard of it before.
ReplyDeletehaha I hadn't heard of it either until the Blogger Secret Ingredient was zucchini. I planned eggplant parm and thought - heck I'll throw zucchini in too for the contest.
ReplyDeleteEver since I'm addicted!!! Try it out, it's tasty!
OF COURSE they are delicious! It looks SOOO good esp with the melted cheese! And zucchini! How creative!
ReplyDeleteI love that idea my Zucchini crop this year is done, but will try it from the farmers market. I love egg plant Parma so bet the zucchini will be equally great. Question why the salt on the zuccine I know why for egg plant but why for the zucchini?
ReplyDeleteHi Mark! This particular zucchinni was huge - I only used the end pieces and still got all of that. I used salt for partly the same reason - to draw out some of the moisture so the zuch wouldn't be soggy as I fried and also for seasoning.
ReplyDelete