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Click here to see how it's made.
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Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat.
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Add the onion and cook until softened and lightly browned, about 5 minutes.
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Add the garlic and cook until fragrant, about 1 to 2 minutes.
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Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil.
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Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes.
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Remove from the heat; stir in the basil.
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Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
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Sprinkle the cutlets with the salt.
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Lightly beat the egg whites in a medium bowl.
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Combine the bread crumbs and Parmesan on a sheet of waxed paper.
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Spread the flour on another sheet of waxed paper.
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Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess.
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Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
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Heat the oil in a large nonstick skillet over medium-high heat.
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Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes.
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Transfer the chicken, in 1 layer, to the baking dish.
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Spoon the sauce over the chicken then sprinkle with the cheese.
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Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.
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Nutritonal analysis per serving: 1 cutlet with 3/4 cup sauce and 2 tablespoons cheese.
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Calories 435; Total Fat 14 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 1g) ; Protein 44 g; Carb 31 g; Fiber 4 g; Cholesterol 90 mg; Sodium 1435 mg
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Food Network Kitchens created this lightened-up recipe from a user submission.
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Click here to see the original recipe.
