Ingredients
- 1 cup panko bread crumbs
- Salt & pepper
- 4 large egg whites
- 2 (8 oz) boneless, skinless chicken breasts, cut in half lengthwise OR 4 cutlets
- Olive oil cooking spray
- 2 cups tomato basil pasta sauce
- 8 oz. fresh mozzarella, cut into 8 even slices
- 1 TB Parmigiano-Reggiano, grated
Preparation
Step 1
Preheat the broiler. Position a rack about 4-6” from the broiler element. Line a baking sheet with aluminum foil & place a wire rack on top. Place the bread crumbs in a shallow dish & season with salt & pepper. Beat the egg whites in a shallow dish until foamy. Season the chicken with salt & pepper. Coat cutlets in the egg whites, then bread crumbs. Spray chicken with cooking spray & put on the rack. Put the cutlets under the broiler & cook until browned on one side, about 8-10 minutes. Flip the cutlets over & brown the other side 8-10 minutes. Remove the chicken from the broiler & top each cutlet with pasta sauce & 2 slices of mozzarella. Return the cutlets to the broiler & cook until the mozzarella is melted. Remove from the broiler & sprinkle the Parmigiano evenly over the chicken.