1teaspoonItalian Seasoning BlendI use Spice Islands
2eggs lightly beaten
1 1/2cupsPanko bread crumbs
3cupslow sodium marinara sauceor use my recipe for Stove Top Marinara
1poundfresh mozzarellasliced into 1/4 inch rounds
3/4cupshredded parmesan cheese
Chopped parsley and basil for garnish
Preheat oven to 425 degrees and heat 1 1/2 tablespoons of olive oil in a large saute pan over medium high heat.
Pound each chicken cutlet between two sheets of plastic wrap until they are an even thickness and then slice in half to make two equal servings. In a bowl, whisk together the flour, salt, pepper and italian seasoning. Lightly beat the eggs in a second bowl and add the panic bread crumbs to a third bowl. Dredge each cutlet in the flour, egg, and panko and place in the heated saute pan. Cook the cutlets until golden brown, about two minutes on each side. Repeat with the remaining oil and cutlets.
Place the sautéed cutlets on a baking sheet coated with cooking spray. Top with marinara sauce and mozzarella cheese. Sprinkle with the parmesan and bake in the oven for 8-10 minutes or until the cheese is melted.