I served it with a side of Barilla's Penne Plus tossed with the same sauce I put on top of the chicken and it was perfect and light but hearty and healthy. I loved it! And Blake even said this was one of his new favorites. Woo hoo!
Light Chicken Parmesan
1-1/2 C panko
1 C grated Pecorino Romano Cheese (of course the recipe calls for Parmesan since this is Chicken Parmesan ... but Pecorino Romano is a wonderful substitute that we use A LOT in our home)
1/2 C all-purpose flour
1 t garlic powder
salt and pepper
2 large eggs
2 large chicken breasts, cut into thin cutlets
2 C simple tomato sauce (I just used my creamy tomato sauce without the cream)
1/4 C grated mozzarella cheese
- Heat the oven to 475°. Combine breadcrumbs and Pecorino Romano cheese in a dish. In a separate dish, combine flour, 1 T sat, 1/2 t pepper, and garlic powder. In a third dish, lightly beat the eggs.
- Pat the chicken cutlets dry and coat with flour and then egg, making sure to remove excess. Then coat generously with breadcrumb mixture. Place all 4 cutlets on a wire rack on top of a lined cookie sheet. Place in the oven for 15~25 minutes or until chicken is cooked through and the coating is browned.
- Pull out of the oven and top with tomato sauce and cheese and put back in the oven for 5 minutes or until cheese is bubbly and browned. Serve while hot.