Chicken Parmigiana

3/4 cup plain breadcrumbs

3/4 cup grated Parmesan cheese

8 chicken cutlets (about 1/2 lb total) or 4 boneless, skinless chicken breasts, halved horizontally

salt and freshly ground pepper

1 large egg, lightly beaten

2 cups jarred tomato sauce

1/4 cup olive oil

6 ounces mozzarella cheese, cut into 8 inch think slices

1.  Heat broiler.  Combine breadcrumbs and Parmesan in a shallow bowl.  Season both side of the chicken with 1/2 tsp salt and 1/4 tsp pepper.  Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

2.  Spread tomato sauce onto the bottom of a 10x15 inch baking dish.  Heat 2 tbsp oil in a large nonstick skillet over medium heat.  Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side.  Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce.  Repeat with remaining oil and cutlets.

3.  Top each cutlet with a slice of mozzarella.  Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes.  Serve immediately.