Shelly's Recipe

ITALIAN CHICKEN CUTLETS

Category: Chicken

4 boneless, skinless chicken breasts
1/4 cup flour
3/4 cup dry bread crumbs
1 tsp dried oregano
1/4 tsp salt
1 egg, beaten
1 tbsp water
1 (8 oz) can tomato sauce
1/4 tsp dried basil leaves
1/8 tsp garlic powder
1/4 cup oil
4 slices mozzarella cheese
1/4 cup grated parmesan cheese

Pound chicken breasts between plastic wrap to about 1/4 inch thick. Coat with flour.

In a shallow dish, combine bread crumbs, oregano and salt. In another shallow dish, combine egg and water. Dip chicken into egg mixture and coat with crumb mixture.

In a small saucepan, combine tomato sauce, basil and garlic. Cook until heated through, stirring occasionally.

Meanwhile, heat oil in a large skillet and cook cutlets until crisp and golden brown on one side. Turn and continue to cook other side until chicken is no longer pink. Top each cutlet with cheese and cover skillet to melt cheese, about 1 minute. Place cutlets on serving plate and serve with sauce and parmesan cheese. Serves 4