Ingredients:
2 lbs boneless chicken breasts, cutlets
salt and pepper
2 eggs
1/4 cup milk
1 1/2 cups Italian style breadcrumbs
1/8 cup grated parmesan cheese
1/2 lb sliced provolone cheese
1 (28 ounce) jars spaghetti sauce ( Prego 3-cheese works great)
vegetable oil
Directions:
Combine eggs, milk, salt and pepper in a shallow bowl or pie plate.
Combine bread crumbs and parmesan cheese in a shallow bowl, plate or pie plate.
Dip each chicken cutlet in egg mixture and then coat completely with bread crumb mixture.
Heat half inch of oil in a pan over med-high heat.
Fry each cutlet and turn over when golden brown.
Heat oven to 400 degrees.
When cutlets are crispy and golden on both side and juices run clear, place them on a baking sheet.
Place a slice of provolone cheese on top of each cutlet and place in the oven.
In the meantime, heat sauce in the microwave or on the stove top.
When cheese is melted, remove cutlets from oven and spoon some sauce nicely over each one.
Sprinkle with grated parmesan cheese.
Serve with your favorite pasta and remaining sauce.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.