Instructions

• In a shallow dish, combine 1/2 cup panko, 2 ounce Parmesan cheese (shredded), 1/3 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon Italian seasoning; mix well.
• In a separate bowl, whisk 2 large egg whites until combined.
• Pat 1 pound chicken breast dry with paper towels. Dip each piece first into the egg whites, then into the breadcrumb mixture, pressing the crumbs onto both sides to coat. Place the coated chicken on a clean plate.
• Set the Instant Pot to Sauté. Add 2 tablespoons olive oil and heat until shimmering.
• Working in a single layer (brown in batches if needed), add the coated chicken to the Instant Pot and cook until lightly browned on both sides, about 2–3 minutes per side. Use tongs to turn carefully.
• Pour 24 ounce tomato sauce evenly over the browned chicken.
• Close the Instant Pot lid and set the steam release valve to Sealing. Select Manual or Pressure Cook (High) for 15 minutes.
• When the cook cycle ends, allow the pressure to release naturally until the float valve drops, then open the lid. Check that the chicken's internal temperature is 165°F with an instant-read thermometer; if not, reseal and cook under pressure an additional 2–3 minutes and check again.
• Sprinkle 6 ounce mozzarella cheese evenly over the chicken. Replace the lid (no pressure) and let sit for 2–3 minutes, or until the cheese has melted. Serve.