6 boneless chicken breasts
2 eggs
1/4 c. milk
Italian bread crumbs
1/4 c. Parmesan cheese
1/2 c. flour
1/4 lb. Mozzarella cheese
1 inch oil in heavy fry pan
Spaghetti sauce

Trim fat from chicken. Pound chicken with mallet until flat. Beat eggs with whisk. Add milk to eggs and mix. Add Parmesan cheese to bread crumbs. Dredge chicken through flour, making sure chicken is covered. Then dredge chicken through egg mixture, then dredge through bread crumbs, coating chicken completely.

Heat oil until it spits when drop of water dropped into it. Fry chicken until brown on edges. Turn and brown other side. Drain on paper towel. Place in separate pan. Cover with spaghetti sauce and Mozzarella cheese. Bake at 250 degrees until cheese melts. Add tablespoon of sauce on top of cheese and serve.