3/4 cup plain bread crumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets or 4 boneless/skinless chicken breasts (halved horizontally)
Salt & Pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce
1/4 cup olive oil
6 oz. Mozzarella cheese, 8 slices
1. Heat broiler. Combine bread crumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 t salt and 1/4 pepper. Dip chicken into beaten egg, then dredge in bread crumb mixture, turning to coat both sides.2. Spread tomato sauce onto the bottom of a 10x15 baking dish. Heat 2 T oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet. Cook until golden, 1-2 minutes on each side. Using a spatula, transfer brown cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets. 3. Top each cutlet with a slice of Mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly brown in spots. 5-8 minutes. Serve immediately.
Coleman Recipe Book 2006,
Submitted by Nana
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