Crispy Recipe Recipe For Zucchini Recipe For Chicken

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Steps:

• Wash the zucchini, remove the stems and cut crosswise. Then, cut zucchini slices approximately one centimeter thick.
• Crush the garlic and season the chicken with 3 garlic (reserve 1 garlic clove), Italian herbs, salt, and pepper.
• Place the flour with a pinch of salt on a flat plate, mix the bread with the Parmesan cheese and place it on a second flat plate. Finally, beat the egg, add the last crushed garlic and a pinch of salt, place the egg in a medium bowl.
• Breaded the chicken supremes: pass the chicken supremes first through the flour, then through the egg and finally through the mixture of bread and Parmesan cheese.
• When the chicken supremes are breaded, place them on a plate while arranging a medium pan with the butter and oil. Bring the pan to the stove over medium-high heat and fry the chicken breasts until they are golden brown on all sides.
• Then add the zucchini, lower the heat to medium-low and let cook about five minutes over low heat. Stir a little so that the zucchini brown, being careful not to damage the breaded chicken. When the zucchini begins to toast, the chicken will be ready.
• Remove the pan from the heat, serve two or three tablespoons of zucchini with a chicken supreme. Sprinkle with a little parsley if desired.

CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON

Steps:

• Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
• Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
• Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
• Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
• Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.

ZUCCHINI CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
• Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
• Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

CRISPY ZUCCHINI CAKES

Steps:

• Combine zucchini, egg, and butter in a large bowl. Stir in bread crumbs, green onions, seasoned salt, and pepper flakes until well combined.
• Shape mixture into 5 palm-sized patties and dredge in flour.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown and crispy, about 5 minutes per side.