| 1. | Place a chicken breast into a gallon sized ziptop bag and gently pound it with a meat mallet or a rolling pin until it's 1/2" in thickness and evenly flat. Repeat with the other 3 chicken breasts. |
| 2. | Prepare your breading station. You will need 3 vessels for your breading items, one for the whole wheat flour, one for the egg/water mixture, and one for your panko. Season the whole wheat flour with a 1/4 teaspoon of salt and pepper. Add the chopped parsley to the beaten egg mixture, and add 1/4 cup of grated parmigiano into the panko. |
| 3. | Coat each side of the chicken breast with a thin layer of the seasoned whole wheat flour, then dip into the egg mixture, then dip into the Panko breadcrumbs. |
| 4. | Heat a non-stick pan on medium heat & spray with a light coating of olive oil spray. Spray each side of the breaded chicken cutlet with olive oil spray and place into the pan. Cook the cutlets in the pan for 3-5 minutes per side. |
| 5. | Once all the chicken is browned in the pan, place a baking rack onto a baking sheet, and broil the chicken at 375F for 10-15 minutes, flipping halfway through, until it's cooked through. |
| 6. | Pour 1 cup of your favorite pasta sauce into the bottom of a baking dish. Lay your chicken cutlets in a flat layer, and top each with 1/4 cup of pasta sauce. Spread the sauce out evenly to coat. Sprinkle a 1/4 cup of mozzerella on each chicken cutlet, and sprinkle everything with the remaining 1/4 cup of grated Parmigiano. If you'd like, sprinkle some dried parsley (or basil, or Italian seasoning) on top. |
| 7. | Bake the chicken at 400F for 5-7 minutes, until the cheese is gooey and melted and DELISH! |
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