Cooking 1.0.1: "Skinny" Chicken Parmesan Sandwich (Day 4)

My absolute favorite comfort food is chicken cutlets. Every week my mom makes a HUGE batch and they stay in the fridge all week for us to munch on. They are so insanely good that you can grab them cold out of the fridge and eat them as if they were a banana as you run up the stairs to your room. Even though I love chicken cutlets,  I'm extremely picky about tomato sauce and I usually find mozzerella pretty boring so chicken cutlet parmesan isnt usually my go to. However, this summer while I was at my beach house in Long Island, I sampled some of my friend Dereks chicken parm hero and O.M.G it was amazing. Knowing that I could never truly duplicate the perfection is that sandwich or my moms chicken cutlets, I decided to expierment around the kitchen and try to create my own version. My creation actually came about by combining three elements of recipes I had already made before: Skinny chicken cutlers from "Cook This, Not That!", simple tomato sauce from Rachel Ray's "30 miniute meals", and toasted bruchetta from Cupcakes and Cashmere. The result was insanely delicious and made me incredibly homesick for my mom, the east coast, and summer fun with my friends.

Ingredients (serves 1)

• One chicken breast, thinly pounded
• Two egg whites
• 1/3 a cup all natural panko bread crumbs
• Two cloves garlic
• One lemon
• 2 tbsp olive oil
• Two slices of Ciabatta bread
• 1/4 a cup shredded mozzerella
• A handful of arugula 
• 1/3 a white onion
• 1/2 a cup store bought tomato sauce (i used whole food brand)
• Salt, pepper, garlic powder, and crushed red pepper to taste.

Preperation

• In a small skillet, heat one tbsp olive oil. 
• Mince one glove garlic and 1/3 of white onion and add to olive oil. Stir over medium heat till onions are softened and garlic is browned. Turn heat to low.
• Add canned tomato sauce to pan and let simmer over low heat.
• While sauce is cooking,  crack two egg whites into a bowl and whisk. Add panko crumbs and your alloted amount of spices to a large dinner plate
• Grab a seperate skillet and add the additional tbsp of olive oil
• Take the chicken breast and dip it into the egg whites, making sure it is entirely coated. 
• Take Chicken breast and dip it into the plate with the bread crumbs making sure to cover the entire surface.
• Place slices of ciabatta bread in the oven under "broil". Be sure to keep an eye on them as they can burn up quickly.
• Add chicken breast to skillet and cook over medium-high heat until chicken is cooked all the way thru.
• Turn off the brolier for the bread and turn off the heat on the sauce. 
• While the bread is still warm, take the remaining clove of garlic and rub it all over the toasted sides of the bread. This will melt the garlic and give the bread an amazing flavor
• On one half of the bread, place your chicken cutlet. Cover with tomato sauce. Add the shredded mozzerlla. Place back in the oven, which should still be hot from the broil, for about 3 mins so the cheese can melt
• On the other half of bread place the arugula and squeeze a bit of lemon juice
• Place the two halves together, slice in half, and enjoy!