4 chicken cutlets, sliced thin
1 c. Italian bread crumbs (preferably Progresso)
2 cloves garlic, peeled
1 egg, beaten
Frying pan
2 tbsp. olive oil
1/2 tsp. garlic powder
pinch of salt
pinch of oregano flakes

Heat olive oil in a skillet with 2 whole cloves of garlic. Turn garlic once; as it becomes softened, mash it into the oil; remove before it becomes too browned.

Dip chicken cutlets in beaten egg and then into bread crumbs (mixed well with the garlic powder, oregano flakes and salt).

Sauté on medium heat until golden brown. Transfer cutlets, when browned, to a paper towel to drain. Arrange in a casserole dish. Pour a small amount of tomato sauce over the cutlets.

Top with thin slices of Mozzarella or provolone cheese.

Heat on top rack of oven at 350°F for 20-30 minutes or just until cheese has melted.