Parmesian-crusted chicken cutlet with pesto pasta primavera~ (serves 4, like all my meals)

1. Prepare ingredients
- Trim 2 zucchini ends, halve lengthwise, and cut into 1/4 inch half-moons
- Half 4 oz grape tomatoes
- Combine 1/2 cup of panko breadcrumbs and 1 oz shredded parmesan cheese on a plate, spread into an even layer
- Pat dry 20 oz boneless skinless chicken cutlet and season both sides with 1/4 tsp salt and 1/4 pepper
- Spread .84 oz mayonnaise evenly on one side of each chicken breast then place chicken mayo-side down onto panko mixture, pressing firmly to adhere then let sit for 2 minutes

2. Cook chicken
- Place large non-stick pan over medium heat and add 1 tbsp of olive oil
- Add chicken panko-side down to hot pan and cook until browned, 3-5 minutes on each side, until chicken reaches a minimum internal temperature of 165 degrees
- While chicken cooks, continue recipe

3 Cook vegetables
- Place another large non-stick pan over medium-high heat and add 2 tbsp olive oil
- Add zucchino to hot pan, stirring occasionally until lightly browned and tender, 4-5 minutes
- Add tomatoes and 1 tbsp minced garlic and parsley, stirring occasionally until softened, 2-3 minutes

4. Add pasta and finish dish
- Stir 16 oz cooked penne pasta, 3 oz basil pesto, 1 oz shredded parmesan cheese, 1 tsp onion salt, 1/4 tsp pepper, a pinch of salt, and 1/4 to hot pan
- Stir often until heated through, 2-3 minutes
- Plate dish, topping pasta with chicken, slicing chicken if desired