Chicken Cutlet Parmesan
3 large boneless chicken breasts
(3#, split, and trimmed of fat)
2 c. milk
4 c. flour
6 large eggs, beaten
6 c. unseasoned dry bread crumbs
pinch of salt
1/2 c. extra-virgin olive oil
4 T. unsalted butter
2 c. spaghetti sauce, warmed
1/2 pound fresh mozzarella cheese,
Using a meat tenderizer, pound chicken breasts
between two sheets of plastic until flat, about
1/4 inch thick. Place milk, flour, eggs, and bread crumbs in separate shallow baking dishes. Season the eggs with a pinch of salt. Dip each breast in the following order: milk, flour,(shake off excess),eggs, and bread crumbs (press down firmly while coating with bread crumbs). In a large skillet, melt butter with olive oil over med-high heat until sizzling.
Arrange chicken in pan without crowding, cooking in batches if necesary. Reduce the heat and cook the chicken until golden brown and the juices run clear when poked with a sharp fork, 3-5 min. each side. Remove to a baking sheet lined with paper towels; pat off excess oil.
Place 1/2 c. sauce in bottom of 13x9 pan. Add 3 of the cooked breasts; cover with 1/2 c. tomato sauce and half sliced mozzarella. Repeat with remaining chicken and sauce, and top with mozzarella.
Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from broiler and serve immediately