Crispy Chicken Parmesan
2 boneless, skinless chicken breasts
2 Cups Flour (you can use whole wheat flour, whole wheat panko, or almond meal, or combine smaller amounts of all three for a great blend!)
2 Tbsp grated Parmesan (and some extra to sprinkle on top)
1 tbsp seasoning of choice, I like Everyday Seasoning from Trader Joe's
2 egg whites
1 tbsp almond milk
1-2 Tbsp olive oil
Jar of clean spaghetti sauce
Whole Grain Pasta
Butterfly the chicken to make it thin and slice it into 4 pieces.
Combine flour, cheese, and seasoning in a bowl. In a second bowl, beat egg whites slightly with almond milk.
Season chicken with salt and pepper to taste or use more chicken seasoning here. Dip each chicken breast into egg white mixture and coat evenly, then dredge in the flour mixture.
Warm oil over medium heat in a large sauté pan. Add chicken and cook for about 5 minutes, flip the chicken when the coating is brown and crispy then cook the other side.
Transfer to a baking dish and top with clean red marinara or spaghetti sauce. Bake at 350 for 20 minutes. Serve over whole grain pasta of choice and sprinkle with extra parmesan or mozzarella cheese.
21 Day Fix:
2 red, 2 yellow (one for the breading and one for a yellow container full of pasta), 1 purple, 1 blue.