300 Chicken Recipes
ITALIAN CHICKEN CUTLETS
2 whole chicken breasts, skinned, boned, halved
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. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed
paper. Working from center, gently pound chicken with rolling pin or flat side of meat
mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4
cutlets. Coat chicken cutlets with flour.
In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish,
combine egg and water. Dip each cutlet in egg mixture; coat with crumb mixture. In
small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat
until thoroughly heated, stirring