Ingredients:

12-16oz thin sliced chicken breasts or tenderloins

1-2 cups Italian breadcrumbs

1/2 cup milk

1/4 cup flour

oil for frying

1 bag shredded cheese (mozzarella or Italian blend)

16oz of prepared tomato sauce

grated parmesan cheese (optional)

cooked pasta

salt and pepper to taste

Directions:

You will need 3 bowls for dredging. One for the flour, one for the milk, one for the breadcrumbs. A large wide bowl, or plate with a big lip works best for the bread crumbs. 

Dip each piece of chicken in the flour first, and shake off. Then dip in the milk, and shake off. Then dip in the breadcrumbs, thoroughly covering the chicken. Set aside.

In a large frying pan, warm a couple tablespoons of oil on medium heat. Add chicken pieces, flipping when the bottom is golden brown. Set on a separate plate when done. Tip: Don't over crowd the pan when cooking, you may need to work in batches.

Turn the heat down to medium-low and scrape out any burnt pieces of breading if necessary. Add the sauce and warm thoroughly.

(If you need to cook the pasta you can do it now. Be sure to salt the water! When the pasta is done add 1-2 tablespoons of butter so it won't stick together!)

Once the sauce is bubbling, add the chicken pieces back to the pan. It's ok if the pan is full. Spoon a little sauce on top of the chicken pieces. Sprinkle the shredded cheese all over the chicken. If the sauce is bubbling too much, turn the heat to low. Cover the pan with a lid if it has one, or put in the oven for 5-10 mins at 350 degrees. Once the cheese is melted it's ready to serve!

Serve over the cooked pasta and top with the grated parmesan. Enjoy!