Ingredients

1 cup low-sodium chicken broth
1 clove garlic, thinly sliced
1 14.5 ounce can crushed San Marzano or fire-roasted tomatoes
5 or 6 fresh basil leaves, torn into small pieces
Salt and pepper
4 thin chicken cutlets (I had 3 cutlets cut in half horizontally and pounded thin – so I had 6 cutlets)
1/4 cup chopped fresh parsley
6 slices mozzarella cheese
1/4 cup grated parmesan cheese
1 cup Italian-Style bread crumbs
1 large egg, beaten
2 Tbsp. unsalted butter
2 Tbsp. olive oil
 
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