To avoid wasing yolks, use 6 Tbs of egg whites. Use 2 Cups of your favorite tomato sauce or the recipe on pg 251 (America's Test Kitchen)
1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the panko and oil in a 12 inch skillet and toast over medium heat, stirring often, until golden, 10 to 12 minutes.
2. Transfer the crumbs to a shallow dish, let cool, then stir in the Parmesan. Combine the flour and garlic powder in a second shallow dish. In a third shallow dish, whisk the egg whites and water together.
3. Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet. Pat the chicken dry with paper towels and season with salt and pepper. Following the photos on page 251 and working with one piece of chicken at a time. dredge 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 prepared wire rack.
4.Spray the tops of the chicken lightly with vegetable oil spray. Bake until the chicken registers 150 to 160 degrees on an instant read thermometer, 8 to 10 minutes.
5. Top each cutlet with 2 tablespoons of the sauce and 2 tablespoons of the mozzarella. Continue to bake until the cheese has melted and the chicken registers 160 to 165 degrees, 3 to 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce separately.
To make ahead: The chicken can be prepared through step 3 covered loosely with plastic wrap, and refrigerated for up to 4 hours. Bake as directed, increasing the cooking time in step 4 to 10 to 12 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (669g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 100 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 7.3mg||2 %|
|Sodium 3586.7mg||124 %|
|Potassium 2059mg||54 %|
|Total Carbohydrate 80g||24 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 68.6g|
|Protein 21.2g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 483
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.