Quick Chicken Parmesan - Your family will thank you!

Man, this dish is family-friendly.
   Even the most stubborn eaters among us will give Quick Chicken Parmesan from the Oct./Nov 2010 issue of Fine Cooking magazine a try – and I think they’ll stay to finish it up.
   My husband and I were really impressed with how good this dish was – it’s many, many times better than anything similar you could order in the average restaurant.
   And the leftovers warmed up beautifully the next day!
   We ate the cutlets with a side of whole wheat egg noodles for a very satisfying dinner.
   The recipe calls for panko breadcrumbs. These fine crumbs can be found in the bakery or Asian food section of the supermarket.
   Quick Chicken Parmesan is quite simple to make, but with two people, the work will go even faster.
   Boneless, skinless chicken breast cutlets are dipped in egg and panko, then cooked in a skillet. The cutlets are sprinkled with grated Parmigiano-Reggiano cheese and thinly-sliced mozzarella, then baked in the oven.
   Meanwhile, the skillet is wiped clean, and onion and garlic browned in it. A can of crushed tomatoes is added and simmered. Off heat, fresh basil is stirred in.
   The sauce is served over the chicken.
   Your family will thank you!

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