skinless boneless chicken breast halves (about 1.5 lb/750 g)
(10 mL)vegetable oil
(125 mL)shredded mozzarella cheese
(250 mL)tomato or pasta sauce
Combine flour and pepper in shallow dish or on plate. Whisk egg in shallow bowl.
Combine bread crumbs and Parmesan cheese in another shallow dish or on plate.
Dip chicken breasts into flour mixture, coating boths sides; shake off excess. Coat with beaten egg, then bread crumb and Parmesan cheese mixture. (Chicken may be prepared to this point up to 2 hours ahead; cover and refrigerate.)
Heat oil in large non-stick skillet over medium heat. Add chicken; cook until golden brown on both sides, no longer pink inside and juices run clear, 15 to 20 minutes. (Turn over halfway through cooking.) Remove skillet from heat.
Sprinkle 2 tbsp (30 mL) mozzarella cheese over each chicken breast; cover and let rest until cheese is melted, about 2 minutes.