Description
A lighter and easier version of chicken Parmesan!
Ingredients
- ½ cups Panko Breadcrumbs
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- ¼ teaspoons Garlic Powder
- ¼ cups Shredded Parmesan Cheese, Divided
- 1 whole Egg White
- 1 teaspoon Water
- 4 whole Chicken Cutlets
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 2 teaspoons Olive Oil
- 3 cups Marinara Sauce
- ½ cups Part-skim Mozzarella Cheese, Shredded
Preparation
In a shallow dish combine the panko, basil, oregano, garlic powder and 2 tablespoons of shredded Parmesan cheese. In another shallow dish combine the egg white and water and lightly whisk them together.
Sprinkle both sides of the chicken cutlets with the salt and pepper.
Heat a 12 inch cast iron skillet with the olive oil over medium high heat.
Dip the chicken cutlets into the egg mixture then dredge them in the panko breadcrumb mixture. Add the prepared chicken cutlets to the hot skillet and cook on each side for 4-5 minutes until the coating is golden brown and the chicken is cooked through. Remove the chicken from the skillet and place it on a plate.
Turn the heat down to medium low and add the marinara sauce into the skillet. Cook until it is heated through, 1-2 minutes. Place the chicken on top of the marinara sauce and top with the remaining Parmesan and mozzarella cheese.
Place skillet in the oven and broil for several minutes until the cheese is golden and bubbly. Serve immediately.
