Oven
Stove
Large Saute Pan
Baking Sheet
Meat Tenderizer (mallet)

4 boneless, skinless chicken breasts, pounded thin
Salt and ground black pepper
2 cups all-purpose flour
4 large eggs
2 tablespoons water
2 cups Italian bread crumbs
1 cup vegetable oil or pure olive oil
1 jar of Tomato Sauce (Can be freshly made if you're feeling adventurous)
1 pound fresh mozzarella
1/4 cup grated Parmesan
Fresh basil or parsley leaves, for garnish if desired

1. Preheat oven to 400 degrees.
2. Season chicken breasts with salt and pepper.
3. Measure the flour into a small bowl.
4. Place each chicken breast in the flour one at a time, covering completely and then tapping off the extra flour.
5. In a larger bowl, beat the eggs by hand with the two tablespoons of water and more salt and pepper until it's well mixed.
6. Dip each chicken breast in the egg mixture and let the excess drip off.
7. Pour bread crumbs into a plate with raised edges.
8. Take each chicken breast and press each side into the bread crumbs until it is fully coated.
9. Heat the oil in the Saute Pan on high heat.
10. Add the chicken breasts to the oil and cook until golden brown (about 2 minutes each side).
11. Remove the chicken breasts from the oil and place them on the baking sheet.
12. Slice the mozzarella into very thin slices.
13. Cover each chicken breast with tomato sauce, a few slices of mozzarella, and a sprinkling of Parmesan.
14. Bake in the oven for 5 to 7 minutes. Chicken should be fully cooked and cheese should be melted.
15. Remove from oven and place on serving plate with garnishes as desired.

1. Be very careful with the hot oil. Placing the chicken into the pan may cause large splatters so a splatter screen can be useful.
2. Shredded mozzarella can be used to make prep a little faster.
3. If you prefer to make your own tomato sauce, be prepared to add an extra 30 minutes or so to your cook time. There are many excellent and easy to make recipes out there. Check out Tomato Sauce for some ideas!