A crisp salad dressed with oil, vinegar, and herbs is a light alternative to a side of pasta. The chicken makes wonderful leftovers. Reheat it for 10 minutes, and try it in a sandwich with a little extra sauce on the side.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Heat the broiler. Combine the breadcrumbs and Parmesan in a shallow bowl. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip the chicken in the beaten egg, then dredge in the breadcrumb mixture, turning to coat both sides.
Step 2
Spread the tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in the skillet; cook until golden, 1 to 2 minutes on each 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.
Step 3
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 to 8 minutes. Serve immediately.
Dredging Chicken
Step 4
Use shallow bowls for the egg and the coating mixture. After dipping the chicken in the egg, let the excess egg drip off before coating the cutlet in the breadcrumb mixture.
