1. Prepare Marinara Sauce.
2. On waxed paper, mix bread crumbs, salt and pepper. In pie plate, beat eggs lightly. Dip cutlets in egg, then bread crumbs; repeat to coat each twice.
3. In 12-inch skillet over medium-high heat, in hot butter, fry cutlets, a few at a time, until browned on both sides, about 10 minutes. Arrange cutlets in skillet; spoon some sauce over each cutlet; top each with slice of mozzarella; sprinkle with Parmesan. Reduce heat to low; cover and cook until cheese is melted, about 5 minutes.
Wine Pairing(s)
Reignac Bordeaux
Monsieur Touton Sauvignon Bordeaux
Alice White Chardonnay
Domaine de Beaurenard Rasteau Cotes du Rhône
Kendall-Jackson 'Grand Reserve' Chardonnay
Cavalchina Bianco di Custoza
Brusset Cotes du Ventoux
Chateau Bonnet Entre-Deux-Mers Blanc
Graham's Vintage Porto
Chateau Beychevelle Saint Julien
Calories From Fat 70 Protein 3 Total Fat 7 Carbohydrates 13
Calories 138 Calcium 84 Sodium 441 Vitamin A 194 Cholesterol 18
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