Recipe: Crispy Chicken Parmesan
Ingredients
- 1 1/2 cups panko bread crumbs
- 1 Tbs olive oil
- 1 oz grated Parmesan cheese, plus extra for serving
- 1/2 cup all-purpose flour
- 1 1/2 tsp garlic powder
- 3 large egg whites
- 1 Tbs water
- Vegetable cooking spray
- 6 thin boneless, skinless chicken cutlets
- 2 cups of Tracy’s Meatless Gravy see recipe
- 3 oz shredded part-skim mozzarella cheese
- 1 Tbs minced fresh basil Kosher salt and fresh pepper
Instructions
Adjust an oven rack to the middle position and heat the oven to 475 degrees.
In a skillet combine the bread crumbs and toast over medium heat, stirring often, until golden, about 10 minutes. Allow the bread crumbs to cool by placing in a shallow dish; when cool, stir in the grated Parmesan.
In another shallow dish, combine the flour, garlic powder, 1 Tbs Kosher salt, and 1/2 teaspoon pepper together.
In a third shallow dish, whisk the egg whites and water together.
Line a baking sheet with foil and place a wire rack on top. Spray the rack with vegetable oil spray. Next prepare the chicken by patting the chicken dry with paper towels, then season with them on both sides with salt and pepper. Then dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Place the coated chicken breasts on the wire rack and repeat the same process for all the breasts. When finished spray all the tops lightly with a coat of vegetable spray so the tops brown.
Bake the breasts in the oven for 15 to 20 minutes so the centers are firm and cooked through. Remove the chicken from the oven and place 2 tablespoons of Tracy’s meatless gravy on the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake or broil until the cheese has melted, about 2 to5 minutes.
Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.
Culinary tradition: Italian
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.
