Chicken Parmigiana

Chicken Parmigiana

3/4 c. plain bread crumbs
3/4 c. grated parmesan cheese
8 chicken cutlets or 4 boneless skinless chicken breasts halves, halved horizontally
1 large egg, lightly beaten
2 c. jarred tomato sauce
1/4 c. olive oil
6 oz fresh mozzerella cheese cut into 1/4 inch pieces

Heat the broiler. Combine the bread crumbs and parmesan cheese in a shallow bowl. Season both sides of the chicken with salt and pepper. Dip the chicken in the beaten egg then dredge in the bread crumb mixture, turning to coat both sides. Spread the tomato sauce onto the bottom of a 10x15 inch baking dish. Heat 2 tbsp of the oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in the skillet; cook until golden, 1-3 min ea side. Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of the sauce. Repeat with the remaining oil and chicken cutlets. Top each cutlet with a slice of mozzarella. Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5-8 minutes. Serve immediately.

The other way is to heat the oven to 350 and bake until temp reads 160 then put it under the broiler to brown up the cheese.

Note- you can thin the boneless skinless chicken breast halves out between two pieces of plastic wrap using a mallet.