1 1/2 to 2 lb. boneless breast of chicken
1 jar favorite tomato sauce
2 eggs or just egg whites if watching cholesterol
1 tsp. water
Seasoned bread crumbs
8 oz. shredded Mozzarella cheese
Several tbsp. olive oil

Clean chicken breasts thoroughly, removing any fat. Pound breasts to 1/2 inch thickness with kitchen mallet. Set aside. Mix eggs and water in shallow dish. Dip chicken in egg mixture and then dredge through the bread crumbs. Be sure to fully coat the chicken.

Coat the bottom of a frying pan with olive oil and heat pan being careful not to over heat. Place coated cutlets into pan and cook until thoroughly done, about 2 minutes on each side.

Once thoroughly cooked, top with shredded Mozzarella cheese and cover with sauce. Place cover on the pan and heat until cheese is melted and sauce is hot. Serve with your favorite pasta and garlic bread!