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Auricchio Omelet

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Parmigiano Reggiano

SERVINGS: 4

INGREDIENTS

Tomato Sauce (Prepared)
2
Eggs
2
tablespoons Whole Mile
1/2
pound Chicken Breast (Pounded to about 1/4 inches thickness)
3
cups Italian-style bread crumbs
3/4
cup Olive Oil (Divided)
12
ounces Imported Auricchio Provolone Cheese (Shaved or grated)

PREPARATION

Preheat the broiler. In a bowl, whisk together the eggs and the milk. Dip each of the chicken breasts in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place on a tray until you’re ready to use them. Pour half of the olive oil into a large sauté pan and cook over high heat for about 2 minutes, until it starts to sizzle. Add half of the breaded chicken breasts and cook over medium heat, 1 minute per side. Place on a tray and repeat with remaining chicken breasts, adding olive oil as needed. Cover and keep warm. Lay the fried chicken breast on a nonstick, 9×13 pan, and top each serving with 2 tablespoons of sauce and 2 ounces of shaved or grated Auricchio Provolone Cheese. Broil in the oven until the cheese starts to brown, about 3 to 4 minutes.