Boneless skinless chicken breasts
1 large egg
salt and ground black pepper
1/2-1 cup dry Italian bread crumbs
1/4 cup extra virgin olive oil
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1 recipe for Marinara Sauce
cooked pasta
Place chicken breasts smooth side down on large sheet of plastic wrap. Cover with second sheet of plastic wrap and pound gently to 1/2 inch thickness.
Beat egg and a heaping 1/2 teaspoon of salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, parmesan cheese, a heaping teaspoon salt, and a pinch of black pepper in another small pie plate or shallow baking dish.
Pre-heat broiler. Working with one at a time, dip both sides of the chicken in the beaten egg. Then in the bread crumb mixture. Set cutlets on large wire rack set over a jelly roll pan.
While pasta is cooking heat oil over medium high heat in a 12 inch skillet. When oils starts to shimmer, add cutlets and sauté until golden brown on each side, about 5-6 minutes. Wash and dry wire rack, and return to jelly roll pan. Transfer cutlets to wire rack and top each with mozzarella cheese. Place pan of cutlets 4-5 inches from the broiler, until cheese melts and is spotty brown.
Place finished cutlet over a bed of pasta topped with sauce.
