2 whole boneless breasts (4 cutlets)
Italian bread crumbs
1 beaten egg
Oil for frying
Catalina salad dressing

Cut chicken in small pieces (approximately 1 x 2 inches). Dip in egg and then in bread crumbs. Fry in olive or vegetable oil until golden brown. Drain on paper towels. Place chicken pieces in jelly roll pan. Spoon Catalina dressing over chicken or spread dressing with a brush. Bake at 350 degrees for 30 minutes.