ITALIAN CHICKEN CUTLETS
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
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.