An easy favorite. Great served with a side of pasta and garlic bread.
2 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
4 skinless, boneless chicken breast halves, pounded thin and cut into 8 small cutlets
2 TBS olive oil
24 oz. red pasta sauce
8 slices of Montery Jack cheese
Preheat oven to 375 degrees.
Pour beaten eggs in a bowl.
In another bowl mix together Parmesan cheese and bread crumbs.
Dip chicken into eggs and then press into bread crumb mixture to coat well.
In a large skillet, heat oil over medium high heat.
Saute chicken for about 8-10 minutes on each side, until done.
Pour tomato sauce into a lightly greased 9x13 baking dish.
Add chicken then top each piece with slice of cheese.
Bake for 20 minutes or until cheese is melted.