Chicken Cutlets with Parmigiana Sauce  Cotolette di Pollo alla
Parmigiana  Cooking With Nick Stellino   6 boneless, skinless
chicken breasts, cut into scaloppine 3⁄4 cup extra-light olive
oil 1⁄4 teaspoon salt 3⁄4 cup grated Parmesan cheese 1⁄4
teaspoon pepper 1⁄2 cup grated provolone 1 cup flour 1⁄2 cup
grated mozzarella 3 eggs, lightly beaten 2 cups Italian-style
bread crumbs Parmigiana Sauce  Related Recipes  Serves 6
Printable Version To make the scaloppine, first remove the
chicken tenderloin from each breast, and freeze for later use.
Cut the chicken breasts across the grain (widthwise) into three
slices. Hold your knife at a 20- to 30- degree angle to the
cutting board so that you slice the breasts on the bias, and end
up with an oval shaped scaloppine. You will get approximately
three scaloppine from each breast. Pound the slices lightly
between two pieces of waxed paper or plastic wrap to a thickness
of 1⁄4 inch. Sprinkle each scaloppine with salt and pepper and
dust lightly with flour, shaking off a