Chicken Parmesan

YIELD 6 servings
Bake @475 for 8-10 minutes


6 chicken cutlets 
[take 3 boneless, skinless chicken breasts and cut in half    horizontally to yield two pieces. They should be 3/8-1/2 inch thick. Lay each piece between two sheets of plastic wrap and pound with a mead pounder or small skillet until roughly 1/4 inch thick]



1 1/2 cups panko (Japanese-style breadcrumbs)
1 Tablespoon olive oil
1/2 cup grated Parmesan cheese + extra for serving
 
1/2 cup flour
1 1/2 tsp garlic powder
salt & pepper

3 large egg whites (or 6 Tablespoons of store bought egg whites)
1 Tbs water

2 cups simple tomato sauce
3/4 cups part skim mozzarella cheese, shredded (about 3 ounces)
1 Tbs minced fresh basil leaves

Combine panko and olive oil in 12 inch skillet and toast over medium heat, stirring often, until really golden brown about 10-12 minutes. Transfer to a pie pan. Let cool and then add Parmesan cheese.

In a 2nd pie pan COMBINE: flour, garlic powder, 1 Tbs salt, 1/2 tsp pepper.


In a 3rd pie pan WISK: the egg whites and water together




Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet lined with foil. Pat the chicken dry with paper towels and season with salt and pepper. Dredge onc piece of chicken at a time in the flour, then dip into the egg whites, and finally, coat with the toasted crumbs, pressing on them to adhere. Lay the breaded chicken on the wire rack. 


Spray the tops of the chicken lightly with vegetable oil spray. Bake @ 475 degrees until the chicken registers 150-160 degrees on an instant read thermometer, about 8-10 minutes. 

Top each cutlet with 2 Tbs marinara sauce and 2 Tbs mozzarella. Continue to bake until the cheese has melted and the chicken registers 160-165 degrees, 3-5 minutes. Sprinkle with the basil and Parmesan and serve. 


from the complete America's test kitchen TV show cookbook