Ingredients for 4 servings

¼ cup shredded parmesan cheese, divided
¼ teaspoon black pepper
¼ teaspoon garlic powder

½ cup panko breadcrumbs
½ cup part skim mozzarella cheese, shredded
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon kosher salt
1 egg white
1 teaspoon water
2 teaspoons extra virgin olive oil
3 cups Easy Marinara Sauce, or jarred marinara
4 chicken cutlets

Directions

In a shallow dish combine the panko, basil, oregano, garlic powder, and 2 tablespoons of shredded parmesan cheese.

In another shallow dish combine the egg white and teaspoon of water and lightly whisk them together.

Sprinkle both sides of the chicken cutlets with the salt and pepper.

Heat a 12 inch cast iron skillet with the 2 teaspoons of olive oil over medium high heat.

Dip the chicken cutlets into the egg mixture then dredge them in the panko breadcrumb mixture.

Add the prepared chicken cutlets to the hot skillet and cook on each side for 4-5 minutes until the coating is golden brown and the chicken is cooked through.

Remove the chicken from the skillet and place it on a plate.

Turn the heat down to medium low and add in the marinara sauce cooking until it is heated through, 1-2 minutes.

Place the chicken on top of the marinara sauce and top with the remaining parmesan and mozzarella cheese.

Place skillet in the oven and broil for several minutes until the cheese is golden and bubbly.

Serve immediately.