light summer meals

Easy Parmesan Chicken with Cucumber Salsa is a light summer meal and part of my Simple Summer Supper series which consists of crispy parmesan crusted chicken cutlets topped with a creamy and zesty cucumber salsa.

Parmesan Chicken with Cucumber Salsa Recipe

cucumber

tomato (seeded and finely chopped)

red onion (minced)

Tbsp parsley (chopped)

jalapeno pepper (seeds and membrane removed, finely chopped)

dill

sour cream

lemon juice

tsp cumin

tsp kosher salt

Lemon Pepper

chicken breasts (boneless and skinless)

all-purpose flour

tsp black pepper

eggs

panko

Parmesan cheese (grated)

olive oil

In a small bowl combine the cucumber, tomato, red onion, parsley, and jalapeno pepper to make the salsa. Set aside.

To make the salsa sauce, combine the dill, sour cream, lemon juice, cumin, salt, and pepper in another small bowl. Mix well.

Pour the sauce over the salsa and toss to combine. Cover and refrigerate until ready to serve. The sauce may be made up to 24 hours ahead.

Creamy Cucumber Salsa Directions:

Slice each chicken breast in half horizontally to make a total of four thinner chicken breasts.

Place the sliced chicken breast between two sheets of wax paper or parchment paper and pound them with a rolling pin or meat mallet until they are 1/4 inch thick.

Combine the flour, salt, and pepper in a shallow bowl or dinner plate.

Add the eggs to a shallow bowl along with 1 tablespoon of water. Beat with a fork until they are well blended.

In a third shallow bowl or dinner plate add the panko and parmesan cheese.

Dip each chicken breast into the flour mixture and make sure to coat both sides. Then dip in the egg mixture, and finally dredge in the panko/parmesan mixture. Make sure the chicken breasts are evenly coated on both sides.

Meanwhile, heat a large skillet over medium heat and add the olive oil. When the skillet is hot, add the chicken breasts and sauté 2-3 minutes on each side and the coating is golden brown and crispy.

To serve, place a chicken breast on a plate and top with a scoop of cucumber salsa.

Parmesan Crusted Chicken Directions:

Looking to eat healthily and stay cool this summer? Here are 100+ of the best light summer meals that are easy, healthy, no fuss, and SO delicious! From summertime breakfasts to light summer dinner ideas and healthy warm-weather treats, you&#039;ll find everything you need for your summer menu here.

100+ Light Summer Meals

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Choose any meal from the ingredient list above or from the list in this post.

Gather your ingredients, and try out your favorites.

Bookmark your favorite recipes to have easy, light summer meals all summer long!

Just imagine tender, juicy Gulf shrimp made into a patty, topped with yummy basil pesto aioli, and sandwiched between a soft fluffy bun, and you have one tasty Shrimp Burger!

Easy Southern Homemade Shrimp Burgers Recipe

shrimp (peeled and deveined, with the tails removed)

bread crumbs

hot sauce

garlic (minced)

Old Bay Seafood Seasoning

black pepper

parsley (chopped)

jalapeno

scallions (white parts only, finely minced)

basil pesto (purchased

mayonnaise

hamburger buns

tomato

Lettuce leaves

For the patties, put the peeled and deveined shrimp in a food processor fitted with a steel blade. Pulse seven times. It’s fine if some of the shrimp are not completely chopped up.

In a large bowl, mix the panko bread crumbs, eggs, hot sauce, garlic, seafood seasoning, black pepper, parsley, scallions and minced jalapeno. Mix to combine.

Add the breadcrumb mixture to the shrimp in the food processor. Pulse seven times or until everything is just combined. Do not over process. 

Divide the mixture into 4 equal sections. Use a very light touch and form the mixture into four patties using your hands. They will be soft and delicate so handle them carefully. Place the patties on a plate lined with wax or parchment paper and refrigerate for at least one hour for them to firm up.

When you are ready to cook the shrimp burgers, add two tablespoons olive oil to a large skillet over medium heat.

When the oil is hot, carefully place the burgers in the pan and pan-fry for about four minutes on the first side, then flip and continue cooking for an additional three to four minutes. Do not overcook.

Place the patties on a paper towel to drain.

Shrimp Patties

For the Basil Pesto Aioli, mix ¼ cup basil pesto with ¼ cup mayonnaise in a small bowl. Mix well.

Basil Pesto Aioli

To prepare your burgers, lightly toast the buns and spread a liberal amount of Basil Pesto Aioli on each bun. Add some lettuce, a slice of tomato and your shrimp patty and enjoy.

Assembly

First time I tried it, it was delicious. I now use this recipe all the time when I make Shrimp Burgers!

I have eaten and cooked with shrimp my entire life. I grew up on the Gulf Coast.These are the best ever!!! They are easy and your family or company will love the cook. I have served as a burger and as a patty with sides. The aioli sauce is delicious! When the meal was patty and sides I made a mongo salsa to top. It was also very good.

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100+ Light Summer Meals

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Top 3 light summer meals recipes from across the web

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Parmesan Chicken with Cucumber Sals...

100+ Light Summer Meals

Easy Southern Homemade Shrimp Burge...

The most viewed light summer meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine