This is a great weeknight meal when you are craving something fried and breaded. This healthy alternative will surely satisfy your guilty pleasure with half the fat and save you tons of calories. I made this dish for the two boys that are staying at our place, B and his brother Nathan. They both loved this dish and didn’t even notice it was kind of healthy. I love using Panko instead of breadcrumbs for the nice golden crisp texture. You can find Panko breadcrumbs in the Asian isle at most grocery stores. Pair the chicken with a simple tomato sauce and you have a easy delicious meal on a Monday night. This meal made a great dinner recipe for two served alongside some mixed baby greens.
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 pound farfalle pasta
- 2 boneless, skinless chicken breast halves
- Coarse salt and pepper
- 1 teaspoon Italian seasoning
- 1/4 cup egg substitute
- 1 cup prepared marinara sauce
- 2 tablespoons olive oil
- 3 ounces mozzerella cheese, cut into 1/4-inch-thick slices
1. Boil the farfalle pasta in a pot of salted water until al dente. Drain; set aside.
2. Heat the broiler. Combine the breadcrumbs, Parmesan and Italian seasoning in a shallow bowl. Season both sides of the chicken with salt and pepper. Dip the chicken in the egg mixture, then dredge in the breadcrumb, turning to coat both sides.
3. Heat olive oil in a large nonstick skillet over medium heat. Place chicken cutlets in the skillet; cook until golden, 2 minutes on each side. Transfer the browned chicken to the baking dish.
4. Top each chicken with a slice of mozzarella. Broil until cheese is melted and lightly browned, 5 to 8 minutes. Heat marinara sauce and serve over pasta. Place one chicken breast on each pasta serving and serve immediately.