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| 1/2 cup |
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Plain Breadcrumbs |
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| 1/2 cup |
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Parmesan cheese, grated & or Romano cheese |
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| 4 |
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Chicken breasts, halved horizontally |
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| 2 |
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Egg, lightly beaten |
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| 2 cups |
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Tomato sauce |
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| 1/4 cup |
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Olive oil |
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| 6 oz |
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Mozzarella |
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| 1/2 tsp |
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Salt |
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| 1/4 tsp |
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Pepper |
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| 1 |
Heat broiler, Combine breadcrumbs and parmesan in a shallow bowl. Season both sides of chicken with salt and pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides. |
| 2 |
Spread tomato sauce onto the bottom of a 10 x 15" baking dish. Heat 2 T oi 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 browned 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. May sprinkle with romano also. Broil about 4" from heat source until sauce is hot and cheese is melted and lightly browned in spots, 2-5 minutes. Serve immediately. |
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| Servings: 4 |
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| Recipe Source |
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Source: Everyday Foods
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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