½ -1 cup processed whole wheat bread (about 4 slices of bread makes 1 cup)
1-2 Tbsp finely chopped fresh oregano (1tsp – 1 Tbsp dried)
2-4 Tbsp finely chopped fresh parsley (1-2 Tbsp dried)
2-4 Tbsp finely chopped fresh basil (1-2 Tbsp dried)
2 Tbsp chopped chives
1-2 tsp garlic powder
2 Tbsp – ¼ cup grated parmesan cheese
ground black pepper to taste
1 (15 oz) can tomato sauce (no salt added)
salt to taste
2 cloves grated/chopped garlic
1-2 chopped green onions
2-3 egg whites
½ cup milk
½ -1 cup flour
4 boneless, skinless chicken breasts
olive oil cooking spray
1 cup shredded mozzarella cheese

1. Preheat oven to 400°.
2. Process bread in food processor/blender to make whole wheat bread crumbs.
3. Place crumbs, along with half the oregano, half the parsley, half the basil, chives, garlic powder, parmesan cheese and pepper, in stovetop non- stick skillet over low- to medium heat. Mix all together and lightly toast until bread crumbs are lightly golden brown.
4. Remove crumbs and spread out in bottom of a shallow baking dish.
5. In saucepot on stovetop over low- to medium heat, add tomato sauce, salt, pepper, remaining oregano, remaining parsley, remaining basil, grated/chopped garlic and green onions. Mix and keep warm on stovetop.
6. In another shallow baking dish, mix egg whites and milk.
7. In a third shallow baking dish, pour in flour.
8. To make chicken cutlets, cut chicken horizontally across the center/from top to bottom, but do not cut all the way through. Open it like a book.
9. Place opened chicken in Ziploc® Brand Bag and pound to ¼ -inch thickness using a meat mallet or skillet.
10. Pull out a large non-stick baking dish. You will place chicken here once breaded (steps 11-13).
11. Coat chicken cutlets, one-at-a-time, in flour, shaking off excess flour.
12. Then, coat cutlets in eggs and milk, shaking to drain excess milk.
13. Next, coat cutlets in breadcrumbs and shake to remove excess crumbs.
14. Lay each one in a single layer in baking dish. Repeat process until all cutlets are breaded.
15. Spray both sides of cutlets with cooking spray.
16. Bake in oven for 15 minutes or until golden brown. Remove.
17. Pour marinara sauce from saucepot over top of cutlets and sprinkle mozzarella cheese on top.
18. Return to oven for another 10 minutes until cheese is melted. Serves 4.


Original Ingredient: Replace With:
whole wheat bread crumbs process day-old bread / rice bread / brown rice bread / whole wheat saltines / oats / baked potato chips,  Panko, or flavored store-bought bread crumbs 
oregano/basil Thyme or marjoram 
tomato sauce, salt, pepper, oregano,parsley, basil, grated/chopped garlic, and green onions store bought marinara sauce 
parsley chervil or cilantro 
egg whites whole eggs, egg substitutes, or silken tofu 
milk rice milk, soy milk, oat milk, half-and-half, or cream 
flour brown rice flour, rice flour, whole wheat flour, wheat flour, or soy flour 
chicken breast turkey breasts, sliced eggplant, portobello mushrooms, or extra firm tofu 
cooking spray drizzle light coat of olive oil, vegetable oil, butter/margarine, or dairy-free margarine 
parmesan/mozzarella cheese any type of grated/shredded cheese or soy-based cheese

– When making this recipe with portobello mushrooms instead of chicken breasts, grill mushrooms until tender. Next, spoon sauce and cheese on top, and then bake to melt cheese.
– When making this recipe with eggplant instead of chicken breasts, slice eggplant into ¼-inch thick slices. Add salt to each slice to allow excess moisture to drain from eggplant. Place in a colander for an hour. Then dry off and remove excess salt. Skip steps 8 and 9.
– When cracking an egg, a stray piece of shell may fall in with it. Remove quickly by scooping it up with a larger piece of eggshell.
– Simply grate garlic with a zester/grater to make garlic paste.
– For an alternate way to make garlic paste, peel and finely chop garlic. Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.
– Rub fingers on stainless steel underneath water to remove garlic smell from hands.
– Mashing/cracking garlic first allows for easier peeling.
– To maintain longer freshness, wash herbs immediately when you bring them home from the store. Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.
– To maintain longer freshness, gently wash and dry basil. Place in a jar or vase with water, and store in a cool location away from direct sunlight. Do not refrigerate.
– Place dried herbs in mortar and pestle and gently crush to draw out flavor. If you do not own a mortar and pestle, gently rub herbs with both hands.
– Store bread crumbs in freezer for longer shelf life.
– Clean mushrooms by wiping with a damp paper towel. Don’t rinse under water.
– Do not salt mushrooms until after browning them. Salt draws out the moisture from the mushrooms and slows down the cooking process.