Recipe - Boneless Breast Parmesan

1 Oven Stuffer Roaster Breast
2 Eggs; beaten
1/3 cup Flour
Salt and fresh ground pepper
Three fourths cup Plain bread crumbs
Three fourths cup Grated Parmesan cheese
1 pound Fresh ripe tomatoes; chopped
One half teaspoon Minced garlic
Three fourths cup Olive oil; divided
2 tablespoon Fresh chopped basil

Cut breast pieces in half, removing tenderloins if desires. Place pieces
between sheets of plastic wrap and pound to 1/4" thickness to form cutlets.
Season eggs with salt and pepper to taste. Combine bread crumbs and
Parmesan cheese. Dredge cutlers in flour, dig in egg and roll in bread
crumb mixture. Refrigerate while making sauce.

Combine tomatoes, garlic, One fourth cup olive oil, basil and salt and pepper to
taste in a serving bowl; set aside. In a large skillet, add remaining 1/2
cup olive oil and saute cutlets over mediumhigh heat until browned on each
side. Transfer to a warmed serving dish. Pass Sauce separately.
Posted to MCRecipe Digest V1 #1066 by "M. Hicks" nitro_ii@email.msn.com
on Jan 31, 1998