A real succulent Italian classic that will have you coming back for thirds!

Chicken Parmigiana

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4


Ingredients:

3/4 cup whole wheat panko bread crumbs
salt
freshly ground black
4 large egg whites
2, 8 ounce boneless, skinless chicken breasts, cut in half lengthwise
4 cups arugula
2 Tbsps of extra virgin olive oil
1/2 tablespoon red wine vinegar
4 ounces of fresh mozzarella cut into 8 even slices
1 ounce Parmigiano-Reggiano, grated

Directions:

Preheat the oven to broil. Position a rack in the middle of the oven, about 18 inches below the heating element. Line a baking sheet with aluminum foil and place a wire rack on top. Place the bread crumbs in a shallow broiler proof baking dish and season with salt and pepper.
Beat the egg whites in a large bowl until foamy. Season the chicken with salt and pepper. One cutlet at a time, coat it evenly. Coat the chicken with 2 tbsps f oil and place each cutlet on the rack. Place the cutlets under the broiler and cook until browned on one side, about 8 minutes. Then flip the cutlets over and brown the other side.
Bring the tomato sauce to a simmer in a large saucepan. Place the arugula in a chilled bowl. Dress with vinegar and season with salt and pepper. Remove the chicken from the broiler and place it in a large ovenproof skillet. Top each cutlet with tomato sauce and 2 slices of mozzarella. Return the cutlets to the broiler and cook until the mozzarella is melted. Remove from the broiler and sprinkle the Parmigiano evenly over the chicken. Divide the chicken and salad among 4 plates.