Chicken Parmesan
8 boneless, skinless chicken breast halves (4-6 oz each)
1 tsp salt
1 tsp black pepper
3egg whites, lightly beaten
1 cup panko crumbs
1 tsp salt
1 tsp black pepper
3egg whites, lightly beaten
1 cup panko crumbs
1 cup plain bread crumbs
4 Tbsp grated Parmesan
1 Tbsp dried Italian seasoning
2 Tbsp olive oil
Jar of you favorite spaghetti sauce
8 oz fresh mozzarella
Fresh basil leaves optional
Preheat the broiler to low. Cover the chicken breasts with parchment paper and, using a meat mallet or a heavy-bottomed pan, pound the chicken to 1/4'' thick. Season with the salt and pepper.
Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and Italian seasoning on a large bowl.
Dip each breast into the egg whites to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken.
Heat the oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes on the first side before turning. The crust should be browned and crunchy.Cook for another 2 to 3 minutes, then transfer the chicken to a baking dish.
Spoon the tomato sauce over the chicken pieces, then top with the fresh mozzarella cheese and place underneath the broiler for 3 to 4 minutes or until the cheese is bubbling. Serve with spaghetti and garnished with basil.
4 Tbsp grated Parmesan
1 Tbsp dried Italian seasoning
2 Tbsp olive oil
Jar of you favorite spaghetti sauce
8 oz fresh mozzarella
Fresh basil leaves optional
Preheat the broiler to low. Cover the chicken breasts with parchment paper and, using a meat mallet or a heavy-bottomed pan, pound the chicken to 1/4'' thick. Season with the salt and pepper.
Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and Italian seasoning on a large bowl.
Dip each breast into the egg whites to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken.
Heat the oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes on the first side before turning. The crust should be browned and crunchy.Cook for another 2 to 3 minutes, then transfer the chicken to a baking dish.
Spoon the tomato sauce over the chicken pieces, then top with the fresh mozzarella cheese and place underneath the broiler for 3 to 4 minutes or until the cheese is bubbling. Serve with spaghetti and garnished with basil.
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