Ingredients

  • 3 tablespoons olive oil
  • 1 onion-large, chopped
  • 3 garlic cloves, minced
  • salt and ground black pepper to taste
  • 2 28 oz crushed or diced tomato canned, each
  • ½ teaspoon Italian seasoning
  • ¾ cup bread crumbs
  • ¾ cup Parmesan cheese
  • 6-8 chicken breast cutlets
  • salt and ground black pepper to taste
  • 1 egg, mixed
  • ¼ cup olive oil
  • 6-8 mozzarella cheese, slices
  • 16 ounces pasta , cooked

Directions

For red sauce, heat 3 tablespoons of olive oil. Saute onion and garlic until tender. Add the tomatoes, salt, pepper and seasoning. Bring to a boil, reduce to simmer for approximately 25 minutes. Stir frequently.

Mix the bread crumbs and Parmesan cheese together. Put egg in a dish. (can add a bit of water or use 2 eggs). Season chicken with salt and pepper. Dip into egg, then crumb mixture. Heat oil in fry pan, cook chicken on both sides until done.

Pour sauce into a glass 9 x 13 pan. Put chicken on top. Top chicken with a slice of cheese. Boil until cheese it melted and SLIGHTLY browned. Serve with pasta.

Source

Servings/Yield