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Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry.
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Pound down the chicken breasts so they are about 1/3 inch thick.
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Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix.
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In a separate shallow bowl or pie plate, beat together the egg and milk.
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Spread the flour on a plate.
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Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate.
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Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.
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Dip both sides of the floured cutlet in the egg mixture.
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Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.
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Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat.
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Heat the oven to 375°.
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Oil a shallow 9- by 13-inch baking pan. Pour 2 cups of pasta sauce into the pan.
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Add the chicken cutlets.
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Pour the remaining sauce over the chicken.
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Sprinkle the cheeses over the top, then cover the pan loosely with aluminum foil.
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Bake until the sauce is bubbly and the cheese is melted, about 20 minutes. Makes 4 servings.