1-pound chicken cutlets or tenderloins trimmed of all fat
1-egg plus 1-tablespoon water whisked together to make an egg wash
1-cup breadcrumbs, homemade preferred
Salt and pepper
¾ cup peanut oil
½ cup Parmesan cheese
½ pound mozzarella cheese sliced
2 cups homemade Italian tomato sauce (Recipe on The Garlic Rose Blog)
1. Preheat the oven to 350 degrees. When it reaches 350 turn the broiler on.
2. Gather and prepare all of the ingredients. Place the flour, egg wash, and breadcrumbs in three separate dishes. Add a pinch of salt to each dish.
3. Lightly salt and pepper each piece of chicken. Coat the chicken cutlets with a fine dusting of flour. Dip each one in the egg wash, letting any excess egg wash drain off. Then coat them with the breadcrumbs.
4. Place the cutlets on a tray, preferably with a rack and set them aside for about five minutes to allow the coating to set.
5. Heat a large sauté pan, add about ¼” of peanut oil. Fry the chicken cutlets, being careful not to crowd the pan until golden brown, . Fry them in several batches if necessary. Drain the cutlets on paper towels.
6. Put a layer of the homemade tomato in an ovenproof baking dish. Put one layer of the fried chicken cutlets on top of the sauce. Sprinkle with Parmesan cheese. Place a slice of mozzarella cheese over each piece of chicken. And a small dab of sauce over each piece of cheese – but don’t cover with sauce.
7. Place in oven, under broiler for 3-5 minutes or until the cheese is bubbly and starting to turn a light golden brown