- 6 boneless, skinless chicken breast halves,
pounded to 1/3-inch thickness
- Salt and freshly ground pepper, to taste
- 4 eggs
- 2 cups all-purpose flour
- 3 cups fresh or toasted bread crumbs
- Vegetable oil for cooking
- 1 jar (26 oz.) Williams-Sonoma Pecorino
Romano Pasta Sauce
- 1 lb. grated mozzarella cheese
Season the chicken breasts with salt and pepper. In a shallow bowl, lightly beat the eggs with a fork. Spread the flour on a plate and spread the bread crumbs on another plate. Dredge the chicken breasts, one at a time, in the flour, then dip into the eggs and coat evenly with the bread crumbs. Set on a wire rack or a baking sheet.
In a large sauté pan over medium-high heat, pour in oil to a depth of 1/2 inch and warm the oil. Add the chicken and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the center, 2 to 3 minutes per side. Reduce the heat as needed to prevent the crumbs from burning.
Transfer the chicken to a large baking sheet. Spread 1/4 cup of the pasta sauce on top of each piece and sprinkle with the cheese. Bake until the cheese is melted and bubbling, 10 to 12 minutes.
Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl. Transfer the chicken to a warmed platter and serve immediately. Pass the sauce at the table.