Ingredients
4 pieces boneless skinless chicken breasts (about 1 lb.)
3/4 cup dry Italian seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
3 tablespoons olive oil
1 1/3 cups spaghetti sauce, divided
4 ounces mozzarella cheese, grated
3 teaspoons grated parmesan cheese
Preparation
-Spread a chicken cutlet out flat between two pieces of wax paper. -Using a mallet or rolling pin, pound cutlet to 1/2 inch thick. -Do the same with remaining cutlets. -In a shallow bowl, combine bread crumbs, salt and pepper. -Place beaten egg in another shallow bowl. -Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly; set aside. -In a large skillet, heat 3 tablespoons olive oil. -Add cutlets and cook over medium heat for 3-4 minutes on each side, until golden. -(Add more oil 1 T. at a time if needed.) Remove from skillet and set aside. -Preheat oven to 350 degrees F. -Pour 1 Cup spaghetti sauce into the bottom of a baking dish. -Arrange cutlets in dish one layer deep. -Pour remaining sauce over chicken. -Top with mozzarella and parmesan cheeses. -Bake for 20 minutes.
