Ingredients - 4 Servings

1 jar ( 1 litre ) Don Carbone Tomato Sauce

2 Boneless chicken breasts 

Parmesan Cheese

Mozzarella Cheese

1 cup Italian seasoned bread crumbs

1/2 cup of olive oil

2 eggs

Instructions

1)  Slice chicken down the middle into two piece,  approximately 1/2" thick.

2) Place chicken between cutting board and parchment paper,  using a meat tenderizer pound chicken on both side, once or twice in each area is perfect.

3) Whisk the eggs in a small bowl, sprinkle bread crumbs onto a flat dish.  Add 1/4 cup of oil to a large frying pan and heat on medium.

4) While oil is heating, dip chicken into eggs and coat with bread crumbs. 

5) Fry chicken until light brown, turn over and repeat. Add oil as needed. Set aside.  ( The chicken can be prepared a few hours in advance and refrigerated until next step) 

6) Preheat oven to 350F

7) Place a thin layer of "Don Carbone" sauce on a 9"x13" baking pan. Add fried chicken cutlets onto pan. Spoon a thin layer of "Don Carbone" sauce onto each cutlet. Grade parmesan cheese on top of each cutlet and top with mozzarella cheese.

8) Bake chicken for 30-40 minutes or as a friend would say "until it's happy." Sauce should be slowly bubbling and baked to a golden brown colour. Serve with pasta topped with Don Carbone’s tomato sauce