INGREDIENTS
1 tbsp
balsamic vinegar
6 tbsp
bread crumbs
28 oz
canned tomatoes
4
chicken cutlets
2
egg whites
3 tbsp
flour
1/4 cup
fresh basil leaves
2 cloves
garlic
1 tbsp
olive oil
4 tsp
olive oil
2 tbsp
parmesan
1/2 cup
part-skim mozzarella cheese
1/4 tsp
red pepper flakes
4 servings
salt
1/2 cup
yellow onion