Lighter Chicken Parmesan with Simple Tomato Sauce

Name: Lighter Chicken Parmesan with Simple Tomato Sauce
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 1 1/2 cups, panko (Japanese-style bread crumbs); 1 tablespoon, olive oil; 1 ounce, grated Parmesan cheese (about 1/2 cup), plus extra for serving; 1/2 cup, unbleached all-purpose flour; 1 1/2 teaspoons, garlic powder; 3 , large egg whites; 1 tablespoon, water; , Vegetable cooking spray; 3 , large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets; 2 cups, tomato sauce, warmed (see below); 3 ounces, shredded part-skim mozzarella cheese (about 3/4 cup); 1 tablespoon, minced fresh basil; , 1 (28-ounce) can diced tomatoes; 4 medium cloves, garlic, minced or pressed through a garlic press (about 4 teaspoons); 1 tablespoon, tomato paste; 1 teaspoon, olive oil; 1/8 teaspoon, red pepper flakes; 1 tablespoon, minced fresh basil leaves

17 comments

Appears in America's Test Kitchen TV

The best part of Chicken Parmesan is the crisp, golden coating—can you get the same flavor without frying the cutlets in a lot of fat?

SERVES6

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WHY THIS RECIPE WORKS

For a low-fat chicken Parmesan recipe worth eating, we found that if we first toasted the bread crumbs with a little oil before coating the chicken, it would give them flavor and color—enough so we could then bake the breaded cutlets on a r...

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