6 lg. pieces of chicken, approx. 1 1/2 lbs., preferably breasts
1/3 c. all purpose flour
1/4 tsp. salt
1 egg, slightly beaten
2 tbsp. olive or vegetable oil
1 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1/8 tsp. pepper
1/2 c. milk
1/2 c. dry bread crumbs

TOMATO SAUCE:

1 med. onion, chopped
1 tbsp. olive oil
1 can whole tomatoes, undrained
2 tbsp. red wine vinegar
1/2 tsp. oregano
1/4 tsp. marjoram
2 lg. garlic cloves, crushed
1 can mushroom pieces, chopped & drained
1/2 tsp. basil

Cook and stir onion and garlic in 2 quart saucepan until onion is tender, about 5 minutes. Add remaining ingredients. Break up tomatoes with fork, heat to boiling, reduce heat. Simmer, uncovered, stirring occasionally until thickened, about 10 minutes.

Remove skin and bones from chicken. Pound chicken between waxed paper to about 1/4" thickness. Mix flour, salt and pepper. Coat chicken with flour mixture. Mix milk and egg. Dip chicken into milk mixture, coat with bread crumbs. Heat oil in 10" skillet over medium heat until hot. Cook chicken, turning once until golden brown (add oil to skillet if necessary). Place chicken in rectangular baking dish, 13"x9"x2". Sprinkle with Mozzarella cheese. Pour tomato sauce over cheese. Sprinkle with Parmesan cheese. Cook, uncovered in 375 degree oven until hot and bubbly, about 20 minutes.