2 whole chicken breasts, s k inned,

boned, ha l ved

1/4 c. flour

3/4 c. dry bread crumbs

1 tsp. dried oregano leaves

1/4 tsp. salt

1 egg, beaten

1 tbsp. water

1 (8 oz.) can tomato sauce

1/4 tsp. d r ied basil leaves

1/8 tsp. garlic powder

1/4 c. oil

4 slices (4 oz.) Mozz a rella chee s e

1/4 c. grated Parmesan cheese

 

 

Place 1 c h i cken breast half, bo n e d side up, between 2 pieces o f plastic wrap

or waxed paper.   Wo r king from center, gently pound chicken w i th rolling p in

or flat side of meat mallet until about 1/4 inch t hick.   Repeat with remaining chicken p i eces, making 4 cutle t s.   Coat ch i cken cutlets with fl o ur.   In sha l low dish, combine bread crumbs, o r egano a n d salt.   In another shallow dish,

combine egg and water.   Dip e a ch cut l et i n egg mixture; coat with crumb mixture.   In small saucepan, combine t o mato sauce, basil and gar l ic powder. Cook over low heat until thoroughly hea t ed, stirring o ccasionally.   Meanwhile, heat oil in large skillet over medium h i gh heat until it ripples.   A dd cutlets; cook until crisp and golden brown on o n e side, 6 to 8 minutes.   Turn; cook other side about 2 minutes or until chic ke n is no lon g er pink.   T op each c u tlet with chee s e slice.   C o ver skillet to melt cheese, abo u t 1 minute.   Place cut l et

on serving plate.   Serve with sau c e and Parmesan cheese.   4 servings.

 

 

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------------------- - ---------------- LIGHT C A PITAL CHICKEN


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