Light Chicken Parmesan

By JaimeDancer

Ingredients

• 1 1/2 cups panko bread crumbs
• 1 Tbsp EVOO
• 1 oz parmesan (1/2 cup grated)
• 1/2 cup flour
• 1 1/2 tsp garlic powder
• salt and pepper
• 3 large egg whites
• 1 Tbsp water
• 6 Chicken cutlets
• 2 cups tomato sauce
• 3/4 cups shredded mozzerella
• 1 Tbsp fresh basil

Details

Servings 6
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 475

Combine panko and oil in a skillet and toast over medium heat until golden (stir often), about 10 min. Cool and then stir in parmesan.

In a shallow dish combine flour, garlic powder, 1 Tbsp salt, and 1/2 tsp pepper together. In another shallow dish, whisk egg whites and water together.

Line rimmed baking sheet with foil. Place wire rack on top and spray. Season dry chicken with salt and pepper. dredge in flour and shake off excess. Dip into egg whites and then coat with bread crumbs, pressing on if needed. Place on wire rack.

Spray chicken tops with cooking spray and bake 15-20 min.

Spoon 2 Tbsp of sauce and mozzerella on each. continue to bake till cheese melts, sprinkle with basil.