INGREDIENTS
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3/4 cup flour
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Salt and pepper
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2 eggs
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1 3/4 cups Italian bread crumbs
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2 pounds chicken cutlets, pounded thin
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1/2 cup vegetable oil
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1 (26 oz.) jar low-sodium spaghetti sauce
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8 ounces shredded part-skim mozzarella
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3/4 cup (6 oz.) grated Parmesan
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