SERVES 4
2 boneless, skinless chicken breast halves, about 8 ounces
each, split horizontally in half, to make 4 cutlets (see
here)
Kosher salt and freshly ground black pepper
1½ cups panko-style bread crumbs
2 teaspoons dried oregano
2 ounces Parmigiano-Reggiano, finely grated (about 1
cup)
½ cup all-purpose flour
2 large eggs, beaten
1 cup vegetable oil
1 recipe Perfect Easy Red Sauce (here)
8 ounces mozzarella cheese, grated