- 6 boneless skinless chicken breast cutlets
- 2 eggs, lightly beaten
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¾ cup plain dry bread crumbs
- ½ cup vegetable oil
- 2 cups tomato sauce
- ¼ teaspoon dried basil
- ⅛ teaspoon garlic powder
- 1 tablespoon butter
- ½ cup grated Parmesan cheese
- 8 ounces mozzarella cheese, sliced and cut into triangles
Place chicken breasts on cutting board and pound lightly with side of heavy knife or cleaver until about ¼ inch thick.
Combine eggs, salt, and pepper. Dip chicken into egg mixture, then crumbs.
Heat oil until very hot in a large frying pan. Quickly brown chicken on both sides; remove to shallow baking dish. Pour excess oil from frying pan.
Stir tomato sauce, basil, and garlic powder into frying pan; heat to boiling; simmer 10 minutes, or until thickened. Stir in butter. Pour over chicken; sprinkle with Parmesan; cover.
Bake in 350° F oven for 30 minutes; uncover.
Place mozzarella over chicken. Bake 10 minutes longer, or until cheese melts.