Quick & Easy Chicken Cutlets
A recipe from the Sneaky Kitchen
2 lg boneless, skinless chicken breasts or 8 thin chicken cutlets
salt & black pepper as desired
1 large egg
olive oil
1 cup fine cracker or dry bread crumbs
1 cup shredded low-fat mozzarella cheese, or 8 slices of cheese
1/4 cup grated Parmesan cheese

Halve chicken breasts. Place each half on cutting board. Hold down with the flat of your palm. With a very sharp chef's knife, or boning or fillet knife, cut into 2 fillets or cutlets. You'll be able to feel the knife & if careful, have no chance of cutting yourself. Continue until you have 8 cutlets.

Place each cutlet between 2 pieces of wax paper or plastic wrap. Whack it until it is uniformly thin, perhaps 3/8". Use a wooden rolling pin, heavy skillet or side of a cleaver, whatever works.

Lay out cutlets, sprinkle with salt & pepper. Beat egg in a shallow bowl. Sprinkle a large plate with a little of the crumbs. Dip each cutlet in egg, shake off excess, then dip into crumbs, pressing a bit to be sure it's completely covered. Lay out on plate.

Heat a little olive oil over medium heat until it shimmers. Preheat broiler. When skillet is hot, sauté cutlets (in a single layer) until slightly browned. Turn & lightly  brown other side. Place on a cookie sheet. Sprinkle each cutlet with mozzarella or place a slice of cheese on each one; if any hangs off, trim it & add to the center. Sprinkle lightly with Parmesan. Place on a lower rack under broiler just until the cheese melts.

Serving suggestion: Prepare pasta with Basic Tomato Sauce.  Place a cutlet & some pasta on a plate. Spoon a little tomato sauce over each cutlet, & over pasta to taste. Pass Parmesan cheese for sprinkling.