Crispy Parmesan Garlic Chicken with Zucchini

Another recipe discovered through Pinterest. I've revised it to remove dairy.

INGREDIENTS
2 chicken breast cutlets, divided into 4 half-breasts
8 Tbsp Earth Balance soy free buttery spread, divided
1/2 cup bread crumbs
1/2 cup plus 1 Tbsp Vegan parmesan cheese, divided
1/4 cup flour
2 medium zucchini, sliced
2 garlic cloves, minced

COOKING INSTRUCTIONS
In a large skillet over medium heat, melt 2 Tbsp buttery spread. To make the chicken: melt remaining 4 Tbsp buttery spread in a shallow dish. In another shallow dish combine bread crumbs, Parmesan, and flour. Dip the chicken in the buttery spread then coat with bread crumb mixture and place in skillet.

Cook on each side for about 3-8 minutes, depending on size, until the outside is crispy and the chicken is cooked throughout (165 F degrees internally). Set aside.

Add 2 Tbsp buttery spread back to the skillet and saute the minced garlic for 5 minutes. Add the zucchini and saute until tender. Salt and pepper to taste and add 1 Tbsp Parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.