Lighter Chicken Parmesan

I really love Chicken Parmesan, but I don't make it often because it is usually fried with a lot of cheese and placed on a huge bowl of pasta. When I saw this on lovestoeat's blog, I knew that it would be on my menu for the week. It was really good, not as good as the fried version, but it was a good substitute.

Source: http://lovestoeat.blogspot.com

Ingredients:
1 1/5 c panko (Japanese-style bread crumbs)
1 tbsp olive oil
1 oz grated Parmesan cheese (1/2 c), plus extra for serving
1/2 c flour
1.5 tsp garlic powder
salt and pepper
3 egg whites
1 tbsp water
cooking spray
3 large boneless, skinless chicken breasts, trimmed of excess fat and sliced into cutlets
2 c tomato sauce, warmed
3 oz shredded part-skim mozzarella cheese
1 tbsp minced fresh basil

Directions:
Adjust an oven rack to the middle position and heat to 475 degrees. Combine the bread crumbs and oil in a skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shalow dish and cool slightly; when cool, stir in the Parmesan.
In a second shallow dish, combine flour, garlic powder, 1 tbsp salt, and 1/2 tsp pepper together. In a third dish, whisk the egg whites and water together.
Line a rimmed baking sheet with foil, place a wire rack on top, and spray rack with cooking spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the chicken in flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, pressing the crumbs on the chicken to make sure they adhere.. Lay the chicken on the wire rack.
Spray the tops of the chicken with cooking spray. Bake until the meat is nolonger pink and the center feels firm when pressed with a finger, about 15 minutes.
Remove the chicken from the oven. Spoon 2 tbsp sauce onto the center of each cutlet and top the sauce with 2 tbsp cheese. Return to the oven and continue to cook until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve.