Chicken Parmesan

Ingredients:

Chicken

• 4 chicken cutlets (about 0.6 kg total)
• Whites of 2 large eggs
• 6 tbsp. Italian breadcrumbs
• 2 tbsp. l. grated parmesan
• 3 tbsp. premium flour
• 4-5 tsp olive oil
• 0.5 cups grated semi-skimmed mozzarella

Tomato sauce

• 1 tbsp. l. olive oil
• 1 small onion, chopped (0.5 cup)
• 2-3 cloves of garlic, crushed
• 1 can (800 g) of canned crushed tomatoes
• 1 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh basil leaves

Preparation:

1. Tomato sauce:
   
   In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and cook until softened and slightly darkened, about 5 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors meld and the sauce begins to thicken slightly, about 10 minutes. Remove from heat and stir in the basil.
   Exit: 3 tbsp.
2. Preheat oven to 220°C. Spray a 22x32cm baking dish with cooking spray.
3. Chicken:
   
   Sprinkle the chops with salt. Lightly beat the egg whites in a bowl. On a sheet of waxed paper, combine the breadcrumbs with the Parmesan cheese. Spread the flour on another sheet of waxed paper. Working with one piece of chicken at a time, coat both sides in flour, shaking off any excess. Dip each piece in the egg whites, shaking off any excess, and then roll in the breadcrumbs to coat completely.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken (a few at a time, if needed) and cook until browned, 3-4 minutes. Arrange the chicken in a single layer in a baking dish. Spoon the sauce over the chicken and sprinkle with cheese. Bake, loosely covered with foil, until the cheese is melted and the sauce begins to simmer, about 12-15 minutes.