Baking (instead of frying like restaurants do) makes the biggest difference.
When you're coating it, you don't really need to dip it in flour then egg then breadcrumbs -- you can probably just rinse it in cold water and then go right into the breadcrumbs, or use milk. But if you do use egg, just use whites, or use Eggbeaters or another substitute.
Here's one recipe I've been meaning to try, it even has a "tomato cream" sauce with it (not really cream, just milk and flour!):
http://www.recipezaar.com/204449