Submitted by: Jessica Cunha
Original Credit: Rocco DiSpirito, Now Eat This! Italian
Prep time: 20 mins Cook time: 20 mins
Makes 4 servings.
- 3/4 cup whole wheat panko breadcrumbs
- salt and freshly ground pepper, to taste
- 4 large egg whites
- 2 (8 oz) boneless/skinless chicken breasts, cut in half lengthwise
- olive oil cooking spray
- 2 cups no-sugar-added marinara sauce
- 4 cups arugula
- 1/2 Tbs red wine vinegar
- 4 oz fresh mozzarella, cut into 8 even slices
- 1 oz Parmigiano-Reggiano, grated
Preheat your oven’s broiler. Position a rack in the middle of the oven, about 18 inches below the heating element. Line a baking sheet with aluminium foil and place a wire rack on top of it.
Put the breadcrumbs in a shallow dish and season with salt and pepper.
Beat the egg whites in a large bowl until foamy.
Season the chicken with salt and pepper.
Then, one cutlet at a time, coat the chicken in the egg whites, then the bread crumbs. Coat the chicken with 4 seconds of cooking spray on each side, then lay them on the wire rack. Place the cutlets under the broiler and cook until browned, about 8 minutes, then flip, and cook the other side for another 7-8 minutes.
In the meantime, bring the sauce to a low simmer on the stove. Also, place the arugula in a chilled bowl and dress with the vinegar and some salt and pepper.
Once the chicken is browned on both sides, remove from the broiler and place in a large oven-proof skillet. Top each cutlet with tomato sauce and 2 slices of the mozzarella. Return the cutlets to the broiler and cook until the mozzarella is melted. Once melted, remove the skillet and top the chicken with the grated Pamigiano-Reggiano.
Divide the chicken and arugula onto 4 plates and serve.
324 cal, 11 g fat