• Pound the chicken breasts to an even thickness of no more than ½-inch, if needed. If very large, cut each piece in half for smaller, serving size pieces. Season each the chicken with ¼ teaspoon salt and freshly ground black pepper, to taste. Set aside.
• Trim and discard the ends of the zucchini, slice them in half lengthwise, then slice into ½-inch half moons. Set aside.
• In a shallow bowl, combine the bread crumbs with the Italian seasoning, paprika and Parmesan cheese. In a separate shallow bowl, whisk the egg with the Dijon.

Bread the Chicken

• Dip the chicken in the egg mixture on both sides, allowing the excess to drip back into the dish. Then, dredge it in the bread crumb mixture, coating both sides. Transfer the breaded chicken to a cutting board or large sheet of foil and repeat with the remaining chicken.
• Heat the olive oil in a 12-inch nonstick skillet over MEDIUM heat. Add the chicken and cook on each side for about 3 to 4 minutes until the outside is crispy and browned and the chicken is cooked to an internal temperature of 165 degrees F. Watch closely and reduce heat, if needed, to prevent breading from burning. Transfer the chicken to a plate, lightly tent with foil, and set it aside.

Cook the Zucchini

• Add the butter to the skillet and return it to MEDIUM-LOW heat. Add the garlic and cook, stirring, for about 30 to 60 seconds, until fragrant. Add the zucchini and increase the heat to MEDIUM. Sauté just until fork tender, about 2 to 3 minutes. Season with the salt and pepper, to taste. Remove from the heat.

Finish

• Push the zucchini over to one side of the skillet and add the chicken back to the skillet in the empty space. Squeeze the juice of half a lemon over the top of everything. Sprinkle with about 1 tablespoon grated Parmesan and the parsley, if desired.
• Slice the remaining half of the lemon into wedges and serve immediately with lemon wedges on the side.