Wednesday, July 22, 2009
I saw a recipe for eggplant parm the other day and I immediately knew I had to make it. Problem is I didn't have eggplant. So I went with the next best thing: chicken parmesan. It was awesome. Double dipping the egg and bread crumbs really gives it a good coating. And cooking it in so little olive oil makes you feel less guilty too!
3 TBSP olive oil
2 eggs and 2 egg whites, whisked
4 chicken breasts, 3-4 oz. each
1 cup of italian style bread crumbs
1/2 cup of 2% mozzarella cheese
Tomato sauce, whatever kind that floats your boat
Heat the oil in a large pan. Dip each chicken breast in the egg mixture letting the excess drip off. Then press into the bread crumbs. Repeat this process once and place in the hot pan. Cook the chicken on each side for 7 minutes. Top with the cheese at the end. Serve with your favorite pasta and sauce.