Chicken Parmesan

Ingredients

• 1 large egg
• Salt and ground black pepper
• ½–1 cup dry bread crumbs
• 2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), prepared according to the illustrations below
• ¼ cup olive oil
• ¾ cup grated part-skim mozzarella cheese (3 ounces)
• ¼ cup grated Parmesan cheese (1 ounce), plus extra for passing
• ½ cup pasta sauce of your choice, or homemade tomato sauce

Instructions

1. Beat egg and a heaping ¼ teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, a heaping ¼ teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
2. Preheat broiler. Working with one cutlet at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture. Press crumbs so they adhere. Set cutlets on a large wire rack set over a large cookie sheet.
3. Heat oil over medium-high heat in a 12-inch non-stick skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Transfer cutlets to a clean cookie sheet and top each with equal portions of mozzarella and Parmesan cheeses.
4. Place cookie sheet of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes.
5. Transfer a chicken cutlet to each of 4 plates. Spoon two or three tablespoons of warm tomato sauce over part of each cutlet.
6. Serve.