When I cook with olive oil, I always hold a little back for drizzling on top of the finished dish. That way, it's the first thing you taste when you take a bite. You can achieve a similar effect by applying the breading, lightly spraying it with oil, then baking the dish in a hot oven. Putting it All Together Italian cooking is, above all, a cuisine based on good raw materials. Italians spend an enormous amount of time and energy shopping for first-rate fruits and vegetables and exceptionally fragrant olive oils and balsamic vinegars.
Egg whites have the same coating and gelling properties as whole eggs.
To trim the fat, substitute two egg whites or cup egg substitute for a whole egg. You don't need to take out a second mortgage to buy a good olive oil or a quality balsamic vinegar. You should be able to find delicious extra virgin oil and nice balsamic vinegar inexpensively at your local supermarket. I keep a bag of bread scraps in my freezer and when I have enough, I grind them in my food processor. Just add oregano, minced garlic and a little freshly grated lemon zest to the bread.