Ingredients

• 4 ea. Chicken Breasts, trimmed
• 1 each Extra Large Egg
• 1⁄4 cup Milk
• 2 cups Salvaggio’s Italian Bread Crumbs
• 1 cups All Purpose Flour
• 1⁄4 cup Canola Oil
• 1 cup Mozzarella Cheese, shredded
• 1 cup Salvaggio’s Marinara Sauce
• 1⁄4 cup Parmesan Cheese, grated

Instructions

1. Trim each chicken breast and pound with meat tenderizing mallet until flattened to a uniform 1/4 to 3/8″ thickness.
2. Beat eggs and milk together to make an egg wash. Place in a shallow bowl for dipping chicken breasts.
3. Place flour in a bowl or shallow tray for dredging.
4. Place seasoned Italian Bread Crumbs in a shallow tray or bowl for dredging.
5. Flour chicken, then dip in egg wash to coat, then dredge in bread crumbs to coat. Shake off excess.
6. Repeat for all breasts. Set aside.
7. In a shallow fry pan, heat oil and pan fry breaded chicken breasts on both sides until golden brown. Drain each breast on absorbent paper towels and place on a cookie sheet.
8. Ladle 1/4 cup of Salvaggio’s Marinara Sauce on each breast. Spread over the surface.
9. Sprinkle 1/4 to 1/2 cup of shredded mozzarella cheese over pasta sauce.
10. Bake breasts in a 350 degree oven for 15 to 20 minutes or until cheese has melted and internal temperature of chicken breasts has reached 160 degrees.
11. Remove breasts from oven and sprinkle with grated Parmesan cheese.