American chicken parmesan, as I’ve learned in my cookbook reading, is very incredibly totally in all ways different than any sort of authentic Italian version there might be. In the US, we typically put heavy breading on the chicken, deep-fry it, then smother it in oily marinara.
One of my funnest experiments in the kitchen has been to come up with my own version that won’t break the caloric bank. Michael tells me it’s one of his favorite meals that I make. I think my secret’s in the breading.
Note: to pound out the chicken without the use of a mallet (which I don’t have), I layer the chicken between plastic wrap and smash down with my rolling pin. It works beautifully. But, hey, if you’ve got a mallet, more power to you!
Cook pasta according to directions. Meanwhile, in a shallow bowl, combine bread crumbs, parmesan, lemon pepper, oregano, and salt and pepper. Place egg white and about 2 tsp water in a separate shallow bowl. Dip one chicken breast half in egg white mixture, then in breading, coating both sides. Repeat with other halves. Heat a skillet to medium-high. Thinly butter the skillet.
Add breaded chicken to the skillet. Cook about 5-6 minutes or till half done and bottom side is browned. Flip over and cook 4-5minutes more or till done.
In pasta pot, add enough spaghetti sauce to coat the pasta to your liking. Serve chicken on top of pasta. Sprinkle extra parmesan or mozzarella over the top.