Take chicken breasts and divide in two. Take skin and bones and any fat off. (This recipe is for 4 veal cutlets or 4 chicken breasts.)

Mix well:

1/4 c. flour
1 tsp. salt
1/2 tsp. paprika
Dash pepper

Set aside. Mix separately:

1/2 c. dry bread crumbs
1/4 c. grated Parmesan cheese

Mix well. Beat egg with fork a little. Have three flat oblong containers to hold the flour, crumbs and egg like this: FLOUR EGG CRUMBS

Put fryer on warm, put in oil, something like Puritan or other. Dip one side of breast in flour mixture. Then dip in egg. Then dip in crumb mixture. Put in warm oil in pan, crumb side down. Salt and pepper a little on top. I only put the stuff on one side of breast. Brown slowly about 250 degrees for a short time. When browned, turn the breasts over.

Put slices of Mozzarella cheese on top of breasts, then pour tomato sauce over the whole works. Put on simmer for 50 minutes. I freeze this, then can heat it a little when I need it.