Chicken Parmesan

1/4 cup plain dry bread crumbs
1 Tbs. grated Parmesan cheese
1 egg
2 chicken cutlets
1 tsp olive oil
1 cup thick tomato sauce
4 thin slices mozzeralla

Mix bread crumbs and parmesan cheese on a plate. In a shallow bowl, whisk egg with one teaspoon cold water. Coat each cutlet in egg mixture and then in bread crumbs. In a nonstick skillet over medium-high heat, heat the oil. Brown chicken until golden brown, about 2 minutes a side. Pour tomato sauce over chicken in skillet. Reduce heat to medium-low and simmer covered, occasionally spooning sauce over chicken, about 10 minutes. Arrange mozzerella over chicken; cooked covered, until cheese melts. Garnish with chopped fresh parsley, if desired.

Makes 2 servings.

Note: I love to serve this with fetticini alfredo (I just cook spaghetti noodles and mix them with bottled alfredo sauce). So good!! Also, you can use spaghetti sauce in place of the tomato sauce, if desired.