Instructions

• Combine 1/2 cup Italian bread crumbs, 1/2 cup grated parmesan, and 1/4 cup flour in a shallow dish and mix to make the breading. In a second shallow dish melt 4 Tablespoons butter; set the remaining 2 Tablespoons butter aside (do not melt). Preheat a large skillet over medium heat and add 2 Tablespoons butter to the skillet to melt.
• Pat the 2 chicken breasts (sliced in half to make 4 thin pieces, if needed) dry with paper towels.
• Working with one piece at a time, dip each chicken piece into the melted 4 Tablespoons butter in the shallow dish, then press both sides into the breading mixture so each piece is fully coated. Place coated chicken in the preheated skillet in a single layer (cook in batches if needed).
• Cook the chicken 3–4 minutes on the first side without moving, then flip and cook 3–4 minutes on the second side, until the outside is crispy and the chicken is cooked through. Transfer cooked chicken to a plate and set aside.
• Add the reserved 2 Tablespoons butter to the same skillet over medium heat and melt. Add the 2 minced garlic cloves and sauté about 1 minute, until fragrant.
• Add the 2 sliced medium zucchinis to the skillet and sauté until tender, about 4–6 minutes, stirring occasionally. Stir in the remaining 1 Tablespoon grated parmesan.
• Return the cooked chicken to the skillet, nestling it into the zucchini, and heat 1 minute more to warm through. Serve immediately.