This chicken parmesana recipe makes 4 tasty chicken breasts baked in a tomato sauce and coated with melted cheese.
Working one at a time, lay a chicken breast out between two pieces of wax paper or plastic wrap.
Pound the chicken breast to 1/2 inch thick, using a mallet or rolling pin.
Repeat with the remaining breasts. Set aside.
Combine bread crumbs, salt and pepper together in a shallow bowl. Set aside.
In a separate shallow bowl, beat the egg. Set aside.
Working in an assembly line, dip each breast in the egg, then in bread crumb mixture, turning to evenly coat. Set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Add breasts, working in batches if necessary, and cook for 3-4 minutes on each side.
Remove from skillet and set aside.
Preheat oven to 350ºF.
Even spread 1 cup of the spaghetti sauce in the bottom of a 9x13 inch baking dish.
Gently arrange the cutlets in an even layer in the dish.
Pour over the remaining spaghetti sauce.
Sprinkle with the mozzarella and parmesan cheeses.
Transfer to the preheated oven and bake until chicken is cooked through, about 20 minutes.