Four 6-ounce boneless, skinless chicken breast halves
1 teaspoon garlic powder
1 egg, beaten
1 cup seasoned bread crumbs
1/2 teaspoon salt
15-ounce jar tomato and basil pasta sauce.
4 slices mozzarella cheese, about 3 ounces.
1/2 cup grated Parmesan cheese

Pound to flatten chicken breast halves between 2 sheets plastic wrap with mallet to 1/2-inch thickness. Sprinkle with garlic powder and salt. Dredge chicken in beaten egg mixture and then in crumbs.

Heat 2 tablespoons oil in large skillet over medium heat until hot. Fry chicken until golden and no longer, pink in center, turning once for 12 to 15 minutes, Top each cutlet with 2 tablespoons pasta sauce and 1 slice mozzarella cheese.

Cover skillet and simmer until cheese melts, 2 to 4 minutes. Sprinkle with Parmesan cheese. Serve with remaining sauce. Makes 4 servings.