Instructions: Combine bread crumbs and Parmesan
cheese in a shallow dish. Place egg in
another shallow dish. Dip chicken first
in egg, then dredge in bread crumb
mixture to coat.

Preheat oven to 350 degrees F. In a
large frying pan, heat oil over medium
heat. Add coated chicken breasts.

Cook, turning once, about 5 minutes a
side, until lightly browned.

Arrange chicken cutlets in a single
layer on an ovenproof serving platter
or baking dish. Pour Tomato Sauce

(below) over chicken. Top with
Mozzarella cheese. Bake 15 minutes,
until cheese is melted and bubbly.

Tomato Sauce -
2 tb Olive oil
1 md Onion
1 Garlic clove
2 c Chopped peeled fresh tomatoes, or 1 can (28 oz) Italian peeled tomatoes, drained and chopped.

2 tb Tomato paste
1 Bay leaf
1/2 ts Sugar
1/4 ts Dried Oregon

In a medium-size saucepan, heat
over medium heat. Add onion and garlic.

Cook untill onion is soft, about 3
minutes. Add tomatoes, tomato paste,
bay leaf, sugar, and oregano. Simmer
until sauce reduces by half.

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