2 whole med. chicken cutlets, pound to 1/8 inch thick
3/4 c. dried bread crumbs
Salt
Oregano
1 lg. head escarole, coarsely chopped
1 (16 oz.) can tomatoes
1/2 tsp. sugar
1 egg

Mix bread crumbs, 1/2 teaspoon oregano and 1 teaspoon salt. Beat eggs slightly, dip chicken in egg; lightly coat in crumbs. Over medium heat (1 tablespoon butter and 1 tablespoon oil) cook chicken to golden, about 1 minute, adding butter or oil when needed. Remove chicken.

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.

Into same skillet, stir tomatoes with liquid, sugar, and 1/4 teaspoon oregano; heat to boiling, stirring to break up tomatoes. Reduce to low, simmer 1 minute. Spoon mixture over chicken. 4 servings.