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
Ingredients
Ingredients
- 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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