4 skinless, boneless chicken breasts
3/4 c. dried bread crumbs
Salt
Oregano leaves
1 egg
butter
Olive or salad oil
1 lg. head escarole (about 1 lb.), coarsely sliced
1 (16 oz.) can tomatoes
1/2 tsp. sugar

With knife held in a slanting position, almost parallel to the cutting surface, cut into 1/4 inch-thick slices. With meat mallet or dull edge of French knife, pound each slice to about 1/8 inch-thick cutlets.

On waxed paper, mix bread crumbs, 1 teaspoon salt, and 1/2 teaspoon oregano leaves. In pie plate with fork, beat egg slightly. Dip chicken cutlets into egg, then into bread crumb mixture to coat.

In 12-inch skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon olive or salad oil. Add chicken cutlets a few at a time and cook until tender and golden on both sides, about 1 minute, removing cutlets to plate as they brown and adding more butter and oil as needed. Keep warm.

In drippings remaining in skillet over medium heat, cook escarole and 1/2 teaspoon salt until tender, about 3 minutes, stirring frequently. Spoon escarole to warm platter. Arrange chicken cutlets on escarole.

In same skillet, stir tomatoes with their liquid, sugar, and 1/4 teaspoon oregano leaves. Over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; simmer tomato mixture 1 minute to blend flavors, stirring frequently. Spoon tomato mixture over chicken. Makes 4 servings, about 300 calories per serving.