Boneless Breast Parmesan Recipe

• 1 x Oven Stuffer Roaster Breast
• 2 x Large eggs, beaten
• 1/3 c. Flour Salt and fresh grnd pepper
• 3/4 c. Plain bread crumbs
• 3/4 c. Grated Parmesan cheese
• 1 lb Fresh ripe tomatoes, minced
• 1/2 tsp Chopped garlic
• 3/4 c. Extra virgin olive oil, divided
• 2 Tbsp. Fresh minced basil

1. Cut breast pcs in half, removing tenderloins if desires.
2. Place pcs between sheets of plastic wrap and lb.
3. to 1/4" thickness to create cutlets.
4. Season Large eggs with salt and pepper to taste.
5. Combine bread crumbs and Parmesan cheese.
6. Dredge cutlers in flour, dig in egg and roll in bread crumb mix.
7. Chill while making sauce.
8. Combine tomatoes, garlic, 1/4 c. extra virgin olive oil, basil and salt and pepper to taste in a serving bowl; set aside.
9. In a large skillet, add in remaining 1/2 c. extra virgin olive oil and saute/fry cutlets over medium-high heat till browned on each side.
10. Transfer to a warmed serving dish.
11. Pass Sauce separately.

roaster, eggs, flour salt, bread crumbs, parmesan cheese, fresh ripe tomatoes, garlic, extra virgin olive oil, basil

Taken from cookeatshare.com/recipes/boneless-breast-parmesan-89001 (may not work)