Ingredients

• 3/4 cup flour
• salt and pepper
• 2 eggs
• 1 3/4 cups Italian bread crumbs
• 2 lbs chicken cutlets, pounded thin
• 1/2 cup vegetable oil
• 1 (26 oz) jar spaghetti sauce
• 8 oz shredded mozzarella
• 3/4 cup (6 oz) grated Parmesan

Directions

1. Preheat oven to 375-degrees. In a shallow dish, combine flour with 1/2 tsp salt and 1/4 tsp pepper. In a bow, beat together eggs and 2 tbs water. Place bread crumbs in another shallow dish.

2. Dredge chicken in flour, shaking off excess. Dip into egg mixture, letting excess drain. Dredge in bread crumbs, pressing on gently. Place on wax paper-lined baking sheet.

3. In a large skillet, heat 2 tbs oil over medium-high heat. Ad one-quarter of cutles. Cook until golden, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking sheet. Continue cooking with oil and chicken in three more batches.

4. Pour half of spaghetti sauce into a 13-inch baking pan. Place one layer of cutlets on top. Cover with half of mozzarella and half of Parmesan. Layer with other cutlets and sauce. Sprinkle with ramining mozzarella and Parmesan. Bake until hot and bubbling, 20 minutes.

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