Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with free summer time recipes.
Light and Summery Chicken Parmesan
1/4 cup flour
1 large egg, lightly beaten
1 cup Italian breadcrumbs
4 (4-oz.) chicken breast, pounded thin
2 Tbsp. Creole seasoning
1 Tbsp. garlic powder
2 Tbsp. olive oil, divided
Cooking spray
1 cup Parmesan cheese, grated
2 Tbsp. butter
1/2 cup onion sliced thin
1 cup portobello mushroom, diced
1 cup zucchini, chopped
1 cup cherry tomatoes, halved
2 garlic cloves, thinly sliced
1/4 cup fresh basil, chopped
1 Tbsp. fresh thyme
Parsley to garnish
Preheat broiler with oven rack in middle position. Place flour, egg, and breadcrumbs in separate shallow dishes. Season chicken with 1 Tbsp. Creole seasoning. Dredge chicken in flour, dip in egg and dredge in breadcrumbs.
Place 1 Tbsp. olive oil in a large skillet over medium-high. Add 2 cutlets, cook 1 minute on each side. Place on a baking sheet coated with cooking spray. Repeat with 1 Tbsp. olive oil and remaining cutlets.
Top cutlets with cheese; broil 1 1/2 minutes. Melt butter in skillet. Add onion, sauté 3 chopped minutes. Add remaining Creole seasoning, mushrooms, zucchini, tomatoes, garlic, basil, and thyme sauté 4 minutes. Serve with chicken, and top with parsley.