Chicken cutlets parmigiana.
Take a few boneless chicken cutlets and pound them thin. Cut into the portion size you desire or leave whole. Heat some oil in a heavy skillet over medium high heat. Beat two or three eggs in a large bowl. Dip cutlets into egg and then into breadcrumbs. If you want an extra thick crust then back into the egg and breadcrumbs a second time. Cook in batches and don’t over crowd the skillet. Place cooked cutlets on a few sheets of paper towel to drain excess oil. Arrange cutlets on a baking sheet and top with tomato sauce (home made if possible.) Top with mozzarella, pecorino and parmigiana cheese. Bake in a 425 degree oven for 15 minutes or until cheese is melted and bubbly. Serve with a side of Angle hair pasta, garlic bread, salad with blue cheese or Gorgonzola crumbles and a glass of good red wine. Enjoy.