Preheat the broiler. Position a rack in the middle of the oven, about 18 inches below the heating element. Line a baking sheet with aluminum foil and place a wire rack on top.
Place the breadcrumbs in a shallow, broiler-proof baking dish and season with salt and pepper.
Beat the egg whites in a large bowl until foamy. Season the chicken with salt and pepper.
One cutlet at a time, coat the cutlets with egg whites, then move each cutlet to the breadcrumbs and coat evenly. Coat the chicken with 4 seconds of cooking spray and place each cutlet on the rack. Place the cutlets under the broiler and cook until browned on one side, about 8 minutes, then flip the cutlets over and brown the other side.
Bring the tomato sauce to a simmer in a large saucepan.