Ingredients
- 2 Eggs, beaten
- 1 cup Cento Seasoned Bread Crumbs
- 2 lb Chicken Cutlets, pounded thin
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cups Cento All Purpose Pasta Sauce
- 2 cups Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
Directions
Preheat oven to 375˚F. In a small bowl, beat eggs. Fill a separate dish with breadcrumbs. Dip chicken cutlets into eggs, allowing excess to drip off. Then, generously coat both sides with breadcrumbs. Heat oil in a large skillet over medium heat. When oil is hot, fry chicken and thoroughly brown on both sides. To remove excess oil from cooked chicken, place on a plate over paper towel. Pour ½ cup of sauce into a 11x7 baking dish. Layer chicken in dish and evenly top with remaining pasta sauce. Once chicken is coated, sprinkle mozzarella cheese on top. Bake 20 minutes, or until cheese melts. Top with grated parmesan. Serves 6.
