Active Time: 35 Minutes
Total Time: 35 Minutes
Preheat an oven to 350°F
Dry the chicken well with paper towels before cutting. This keeps the chicken from sliding around while cutting. Cut the chicken into 3 x 8 oz portions.
Using a filet knife or utility knife, filet the underside of the chicken so it folds out like a book. Repeat this with each piece of chicken.
Place each piece of chicken in a zip top bag. Using a meat tenderizer pound the chicken until it is a uniform thickness throughout. The zip top bag keeps the station as sanitary as possible.
Mix the flour, kosher salt, and black pepper together in a bowl. Crack the eggs in a second bowl and whisk them very well. In the last bowl mix together the panko breadcrumbs and Evercrisp.
One by one place the chicken in the flour mixture and coat well. Once it is evenly coated dust off any excess flour. Submerge the cutlet in egg until the chicken is evenly coated. Lastly place it in the panko breadcrumbs and shake the bowl until it is covered. We like to give it a quick press to make sure the bread crumbs stick to the chicken evenly.
Allow 10 minutes for the breading to set.
In a small pot gently heat the 5 minute tomato sauce.
Heat about ½ the oil in the pan to 350°F. Reserve the remaining oil for the next 2 cutlets.
Fry the chicken cutlets 2 minutes per side or until it reaches an internal temperature of 165°F.
Spoon on the 5 minute tomato sauce and freshly made mozzarella.
Place into an oven until the mozzarella has melted.
Serve over your favorite pasta with more of the 5 minute sauce.