Every time I cook with panko I wonder why I ever use regular bread crumbs for anything (except maybe meatballs).  I mean really. Panko is the bomb.  It's basically Japanese bread crumbs which are crunchy and much bigger than the traditional bread dust you usually buy.  This results in a wonderful crunchy texture.
Source:  America’s Test Kitchen Healthy Family Cookbook, 2010


  • 1 1/2 cups panko
  • 1 T olive oil
  • 1/2 cup grated parmesan cheese
  • 1/2 cup all purpose flour
  • 1 1/2 tsp garlic powder
  • 3 large egg whites (or 6 T egg white substitute)
  • 1 T water
  • 6 boneless skinless chicken cutlets, 1/4 inch thick
  • salt and pepper to taste
  • 2 cups tomato sauce
  • 3/4 cup shredded mozzarella
  • 1 T chopped fresh basil

  • Heat oven to 475.  Combine panko crumbs and oil in skillet and toast over medium heat, stirring often, until golden (10-14 min)
  • Transfer crumbs to shallow dish, cool, and then stir in parmesan cheese.  Combine flour and garlic powder in second shallow dish.  Whisk egg whites and water into third shallow dish
  • Spray wire rack with vegetable oil spray and place over rimmed baking sheet.  Pat chicken dry and season with salt and pepper.  Dredge cutlet, one at a time, first into flour, then dip into egg whites, and then coat with toasted crumbs.  Press them on so they adhere.  Lay breaded chicken onto prepared wire rack.
  • Spray tops of chicken lightly with vegetable oil spray.  Bake approximately 8-10 minutes, then top each cutlet with 2 T sauce and 2 T mozzarella.  Continue to bake until cheese melted and no pink is left in chicken, approximately 4-6 minutes.  Sprinkle with basil and serve.

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