Preparing the Chicken:
Start with a boneless chicken breast split into two halves.
Cover chicken in saran wrap on a cutting board and using a meat mallet, flatten the chicken out until it is 1/2 inch uniform thickness.
Brine the chicken in a solution of 1/2 cup of salt dissolved in 4 cups of cold water for 20 minutes.
Dry off the chicken.
To Coat the Chicken (you will need two plates and one bowl):
Plate 1: Flour
Plate 2: Italian seasoned breadcrumbs or Panko (Japanese breadcrumbs)
Bowl: Two Eggs and a little water, mixed well
First, you need to dredge the chicken through the flour and shake off the excess flour.
Next, you will need to dip chicken in egg.
Then, you need to cover chicken in the seasoning. Press down to make sure it is thoroughly coated.
To Cook the Chicken:
Fill a large skillet with 1/2 inch of olive oil.
Set on medium high heat and warm up.
When oil is good and hot but not smoking, sauté each piece of chicken until golden brown.
For a Simple Tomato Sauce:
Sauté half of a small onion, two cloves of garlic and olive oil. Make sure you don't burn the garlic!
Next you will need to add the tomatoes:
(2) 28 oz can of crushed tomatoes
(1) 12 oz can of tomato sauce
Slow slimmer the sauce for 30 minutes and season to your liking with salt, pepper and crushed red pepper.
When all that is done, place chicken cutlets on a baking sheet.
Spread a little bit of sauce onto of each cutlet.
Add your favorite mozzarella or provolone cheese.
Place baking sheet under the broiler for a few minutes until the cheese starts to bubble.
Serve and eat with a plate of spaghetti or pasta of your choosing and enjoy!!!!!!!!