- 1 pound [454 g] chicken breasts
- 3 tablespoons [45 mL] butter
- 1/2 cup [125 mL] cornflakes cereal crumbs
- 1/4 cup [60 mL] grated Parmesan cheese
- 1/2 teaspoon [2.5 mL] salt
- Dash of pepper
- 1 slightly beaten egg
- 4 ounces [113 g] sliced Mozzarella cheese
Tomato Sauce
- 1 [8-ounce / 250-mL] can tomato sauce
- 1/2 teaspoon [2.5 mL] oregano
- 1/2 teaspoon [2.5 mL] sugar
- Dash of onion salt
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- Skin, bone, half and pound chicken breasts into about 1/4-inch [1-cm] thick cutlets.
- Melt butter into a 10 x 6 x 1 3/4-inch [25 x 15 x 4.5-cm] baking dish.
- Combine cereal crumbs, grated Parmesan cheese, salt and peper.
- Cut chicken cutlets into 4 serving-size pieces; dip chicken pieces into beaten egg, then into crumbs mixture.
- Arrange into prepared baking dish.
- Bake into a preheated 400°F [200°C] oven for approximately 10 minutes, until lightly browned.
- Turn and bake chicken cutlets for 10 to 15 minutes more, until lightly browned on both sides and no longer pink inside.
- Meanwhile, prepare tomato sauce.
- Pour tomato sauce over baked chicken cutlets.
- Top with Mozzarella cheese slices.
- Return baking dish to oven to melt the cheese.
Tomato Sauce
- Combine tomato sauce, oregano, sugar and onion salt.
- Heat to boiling, stirring frequently.
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