Italian Chicken Cutlets

Ingredients :

• 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

Directions :

• 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 occasionally.
  
• Meanwhile, heat oil in large skillet over medium high heat until it ripples.
  
• Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes.
  
• Turn; cook other side about 2 minutes or until chicken is no longer pink.
  
• Top each cutlet with cheese slice.
  
• Cover skillet to melt cheese, about 1 minute.
• Place cutlet on serving plate.
  
• Serve with sauce and Parmesan cheese.

4 servings.