1/2 cup flour
Salt and pepper
4 boneless 1/2-inch thick chicken cutlets
2 eggs lightly beaten
1 teaspoon dried oregano
1 cup Panko bread crumbs
2 tablespoons Filippo Berio extra-virgin olive oil
2 cups prepared tomato sauce
4 ounces Asiago cheese, shredded
Preheat oven to 350°F.
Put the flour, salt and pepper in a paper bag. Add the cutlets and coat in the flour. Set aside.
Mix the oregano with the Panko crumbs in a shallow bowl. Coat the cutlets in theegg and dredge in the Panko crumbs. Set aside.
Heat the olive oil in a sauté pan and brown the cutlets on both sides.
Cover the bottom of a 9 x 12 baking pan with one cup of the tomato sauce. Add the cutlets in a single layer. Cover them with the remaining tomato sauce. Cover the dish with foil and bake for 25 minutes.Uncover the dish, sprinkle the cheese over the top and bake 5 minutes longer until melted. Serve hot.
Note: You may substitute fiore di latte mozzarella for the Asiago cheese.
This recipe is featured on show 1923 -Chicken as You Like It.
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