Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.
The first time I ever attempted to make chicken cutlets I set off the fire alarm in my dorm building. Luckily that wasn't a sign of my cutlet cooking abilities to come: I'm proud to announce that I've since perfected the technique.
In fact, if I had to choose only one style of chicken to cook and eat for the rest of my life, it would be breaded and pan-fried. As long as you have a few chicken breasts, bread crumbs, and something to fry them in, you can have a super-flavorful dinner on the table in mere minutes.
In the case of this crispy chicken recipe from The Recipe Critic, it comes with a side of garlicky zucchini too. A well-rounded plate of protein and veggies comin' atcha!
The key to perfect cutlets is making sure they're pounded to an even thickness so they're cooked through but not dry. Pro tip: If you've purchased especially thick chicken, consider slicing each breast in half and then pounding it out.
Bread this chicken in a mixture of Italian bread crumbs, Parmesan cheese, and flour. Then fry them in butter until the outsides are crispy and the insides are cooked. (Do not set off your fire alarm, though.) Remove the cooked chicken and then, in the same pan, sauté garlic and zucchini until tender. Add in more Parmesan cheese — the more cheese, the better (always).
→ Get the Recipe: Crispy Parmesan Garlic Chicken with Zucchini for The Recipe Critic