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1
Cut each chicken breast into two to three slices, lengthwise, depending on the size of the breast.
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2
The easiest way to do this is to securely hold down the breast with your whole hand.
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3
Use a VERY sharp knife to slice through the entire breast, about 1/3 up from the bottom.
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4
This is one of those things that just takes practice.
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5
You might want to start with just cutting each chicken breast into two pieces, until you get a feel for it.
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6
Set up your assembly line to make the cutlets, as we call them.
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7
I like to use cake pans, as they are the perfect size.
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8
But you can use any shallow bowls (you need two).
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9
In bowl one, whisk together your two eggs, milk and salt and pepper.
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10
In bowl two, place your bread crumbs.
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11
In a large skillet, over medium to medium high, heat enough canola oil (or vegetable oil) to cover the bottom of the pan and come up just slightly on the side.
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12
Add a couple swirls of olive oil.
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13
You are just pan frying these chicken cutlets, not deep frying.
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14
You can always add more oil later if you need it.
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You will know your oil is ready when you place the end of a wooden spoon into the oil, and there are little bubbles all around it.
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16
Dip each cutlet first into the egg mixture, coating both sides well.
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17
Then dip the cutlets directly into the bread crumbs, using a fork or spoon to pat the crumbs down onto the cutlet on both sides.
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18
Place cutlets into the hot oil and cook for about three minutes on each side.
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19
These are pretty thin, so they cook fast.
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20
When they are done, remove them from the oil and drain the cutlets on a brown paper bag.
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It will absorb any extra oil.
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22
Sprinkle salt right over the cutlets while they are hot.
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23
Continue with remaining cutlets, until they are all breaded and fried.
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24
Now these cutlets can be used for just about anything, and they taste great in a sandwich too, so make extra.
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25
My Dad always jokes that these cutlets are the reason he married my mom.
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26
My Nana and my great Italian aunts make cutlets this very same way.
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27
Heat your tomato sauce in a pan, just until warmed through.
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28
Preheat oven to 350 degrees F. Spread a thin layer of tomato sauce over your pan.
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29
I use a pretty large pan 10x15 when making this for my family.
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30
You can also use two smaller pans.
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31
Place your cutlets in the pan, over the sauce, fitting them so they are in a single layer.
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32
Cover the cutlets with more tomato sauce, make sure you spoon a little sauce in the corners and edges of the pan.
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33
Sprinkle the cheeses over the top.
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34
Bake at 350 degrees F for about 30 minutes, until top is browned and bubbling.
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35
I like to cover with foil for 20 minutes, and then bake uncovered for the last 10 minutes.
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36
If your cheese isnt browned enough, you can turn on the broiler in your oven for just 1-2 minutes.
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37
Let cool for about five minutes before serving.
