The first thing to consider is the chicken. Instead of breast meat, I got boneless, skinless chicken thighs. They are around 150 calories and 2 grams of saturated fat for 4 oz. of meat. The other thing you want to do is to use a meat tenderizer to soften and thin the meat.
Get three plates. In the first one put some bread crumbs. In the second, put an egg with some water. I use water to extend the amount without adding the calories and fat of an extra egg. In the third, I put panko. Put the chicken in the bread crumbs first, making sure the chicken is thoroughly covered on both sides. Then put the chicken into the egg, again covering both sides. Then into the panko the chicken goes. Yep, both sides should be covered!
Spray a frying pan with Pam. I use the olive oil variety. Then put in a tablespoon of olive oil. Heat the oil on a medium burner flame.
Put the chicken into the frying pan. Sprinkle pepper and salt on the chicken. If you need more oil, add it.
Let the chicken sit for around 5 minutes before you flip it with a rubber spatula and spoon. The crust should be somewhat brown. Wait another 5 minutes before flipping. Continue to flip. Total cooking time is around 20 minutes, because the chicken is thin.
Take the chicken out of the pan onto a dish with a paper towel (to sop up any extra water). Transfer to plate, and sprinkle with parmesan cheese.
As a side, I made butter noodles with parmesan. Boil the noodles as directed on the box. Drain. Then put the noodles in a frying pay with a tablespoon each of olive oil and butter. Saute some onion. Add pepper and salt. Add the pasta. Saute the pasta to the desired crispiness. Before you take the pasta out of the pan, add some parmesan.
That's how you make sauceless parmesan chicken!