Ingredients;

6 - Chicken breast cutlet (slice very thin)

2 Tbsp. parsley (freshly chopped parsley recommended)

Salt

2 eggs

2 cup breadcrumbs

1 cup freshly grated Parmesan cheese

1/4 cup olive oil

1 – cup mozzarella cheese

Directions;

In a bowl mix together the breadcrumbs, parsley, and parmesan. In separate bowl whisk together the eggs. Heat oil in a large skillet on medium-high heat until the oil is shimmering. Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Place the dredged cutlets into the pan. Lower the heat to medium and gently fry the chicken cutlets until they are

golden brown on each side, about 3 to 4 minutes per side. Spread enough tomato sauce to coat the bottom of 9x13 baking dish. Once the cutlets are browned on both sides, take them out from the skillet and arrange them on top of the tomato sauce in the baking dish. Lightly drizzle tomato sauce over each of the cutlets. Then sprinkle mozzarella over each cutlet and grated parmesan cheese. Bake in the oven at 400°F for 5 -10 minutes, or until the mozzarella begins to brown.