From: Betty Crocker’s New Cookbook

The original recipe calls for veal. We can’t afford much veal, but chicken is a cheaper alternative and is what we like to make. If you feel like splurging, feel free to use veal.

Ingredients:

• 1 jar of spaghetti sauce (we like Prego for this recipe)
• 1 large egg
• 2 Tbsp water
• 2/3 cup dry breadcrumbs
• 1/3 cup grated parmesan cheese
• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 cups shredded mozzarella cheese
• Your favorite pasta

Heat oven to 350 degrees. Using a meat mallet, pound chicken breast until it’s about 1/2 inch thick. Mix egg and water. Mix breadcrumbs and parmesan. (Although the recipe doesn’t call for it, we like to season the breading with basil, oregano, rosemary and cayenne pepper- but feel free to add whatever you want to “spice” it up!). Dip chicken into egg wash and then coat with breadcrumb mixture. Heat 2-3 Tbsp oil in skillet over medium heat. Cook half of the chicken at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with the other piece of chicken, at 2 Tbsp additional oil if necessary. Place half of the jar of spaghetti sauce into the bottom of a 9×13 pan. Place chicken into the pan on top of sauce. Cover with remaining sauce. Sprinkle cheese on top of chicken. Bake uncovered for 25 minutes or until sauce is bubbly and cheese is light brown. Serve over pasta.