1. With mallet, pound chicken breast to 1/4 inch thick. Dredge in flour, coating both sides. Dip in egg mix; allow excess to drip off. Finally, dredge the breast in breadcrumbs and set aside.
2. Heat oil in a pan and fry cutlet on each side until golden brown (4 to 5 minutes per side). Remove to a towel-lined plate to allow the excess oil to be absorbed. Season with salt.
3. In a saucepan, heat Carbone Marinara on stovetop; reduce to about 6 oz and hold hot.
4. Place cutlet in oven-safe tray. Spread 2 oz of sauce evenly over cutlet, top with mozzarella; sprinkle with parmesan cheese. Broil the cutlet until the mozzarella is melted.
5. Pour the remaining sauce into a serving dish. Transfer the cutlet and garnish with fresh basil.
6. Serves one.
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Directions
1. With mallet, pound chicken breast to 1/4 inch thick. Dredge in flour, coating both sides. Dip in egg mix; allow excess to drip off. Finally, dredge the breast in breadcrumbs and set aside.
2. Heat oil in a pan and fry cutlet on each side until golden brown (4 to 5 minutes per side). Remove to a towel-lined plate to allow the excess oil to be absorbed. Season with salt.
3. In a saucepan, heat Carbone Marinara on stovetop; reduce to about 6 oz and hold hot.
4. Place cutlet in oven-safe tray. Spread 2 oz of sauce evenly over cutlet, top with mozzarella; sprinkle with parmesan cheese. Broil the cutlet until the mozzarella is melted.
5. Pour the remaining sauce into a serving dish. Transfer the cutlet and garnish with fresh basil.
6. Serves one.