Quick Chicken Cutlets Romano - cooking recipe

Ingredients

1 lb. chicken cutlets
6 Tbsp. self-rising flour
2 egg whites, 1 whole egg or 1/4 c. no-cholesterol substitute, thawed
3 Tbsp. polyunsaturated oil
8 oz. can plain tomato sauce
4 Tbsp. grated extra sharp Romano cheese

Preparation

Fork whip egg and oil together in a shallow bowl.
Place the flour in another shallow bowl.
Dip the cutlets first in the flour, then in the egg mixture and then again in the flour. Arrange the coated cutlets on a nonstick cookie sheet.
Place in a very hot 450\u00b0 oven and bake 6 minutes on each side.