A fresh tomato-and-basil topping on panko-crusted chicken cutlets makes an easy meal for family or casual entertaining.
Spread flour in a shallow dish or pie pan.
Whisk egg and water in another shallow dish.
Combine panko and Parmesan in a third dish.
Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt.
Dredge both sides of each piece of chicken in the flour, shaking off any excess.
Dip in the egg mixture, then dredge in the panko mixture.
Coat both sides of the cutlets with cooking spray and place on the prepared rack.
Bake until cooked through and starting to brown, 15 to 20 minutes.
Add tomatoes and basil and stir to combine.
Serve over the chicken.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
