Chicken Parmigiana Bread

• 1 pound chicken cutlets
• 2 large eggs beaten
• 1 cup milk
• 1 cup flour, all-purpose
• 1 cup bread crumbs seasoned
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/2 cup olive oil
• 1 pound bread or pizza dough
• 1/2 cup olive oil
• 1/4 tablespoon margarine or butter
• 2 cloves garlic peeled and minced
• 8 ounces mozzarella cheese thin sliced

1. Mix grated cheese with seasoned bread crumbs.
2. For each cutlet: dip in milk, dredge in flour, dip in egg, dredge 4.
3. Fry cutlets until browned on each side.
4. PHASE 2: 1.
5. Heat olive oil and margarine until bubbling, then add garlic.
6. Saute.
7. Roll out bread dough to make an 11 x 17 rectangle.
8. Slice this in half.
9. For each half of the dough: brush with garlic mixture, turn on the Lay 1/2 of the cutlets across the long end of the dough, cover with slices of mozzarella cheese.
10. Bring the two short ends over the top of the cutlets to seal; brush top of dough with garlic mixture.
11. Bake at 350F (180C) for about 30 minutes, or until bread is golden

chicken cutlets, eggs, milk, flour, bread crumbs seasoned, parmesan, olive oil, bread, olive oil, margarine, garlic, mozzarella cheese

Taken from recipeland.com/recipe/v/chicken-parmigiana-bread-32783 (may not work)