6 oz boneless, skinless chicken breast
 ½ cup AP flour
 2 eggs, beaten
 4 oz Italian seasoned breadcrumbs
 8 oz Carbone Marinara sauce
 2 tbsp grated parmesan
 3 slices mozzarella
 3 large basil leaves
1.5 c Canola Oil  

With a mallet, pound the chicken breast to ¼ inch thick.

Add the eggs to a large bowl and pour the breadcrumbs and flour onto separate plates.

Dredge the cutlet in the flour, coating both sides, and shake off any excess. Transfer the chicken to the egg and coat again, allowing any excess egg to drip off. Lastly, dredge in the breadcrumbs and transfer to a plate.

Heat the Carbone Marinara sauce in a small saucepan, reduce to about 6 oz and hold hot. Turn on your oven’s broiler.

Heat the oil to 350 F in a pan that is wide enough to hold the chicken comfortably. Fry on each side for about 1-2 minutes until the chicken is golden brown. Remove the chicken to a towel lined plate to remove any excess oil. Season with salt.

Spread 2 oz of the Carbone Marinara evenly over the cutlet. Arrange the slices of mozzarella over the cutlet and sprinkle the parmesan evenly over. On an oven safe sheet tray, broil the cutlet until the mozzarella is melted. Apply the remaining sauce to a serving dish.

Transfer the cutlet to the dish and garnish with fresh basil.