1

Heat the broiler. Combine the breadcrumbs and Parmesan in a shallow bowl. Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip the chicken in the beaten egg, than dredge in the breadcrumb mixture, turning to coat both sides.

2

Spread the tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in the skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of the sauce. Repeat with the remaining oil and chicken cutlets.

3

Top each cutlet with a slice of mozzarella. Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.