Chicken Parmigiana

2 6-ounce boneless chicken breasts
1 cup tomato sauce
2 large slices mozzarella or provolone cheese
2 thin slices proscuitto
1/2 cup milk
1 cup seasoned breadcrumbs
1/2 cup all purpose flour
1 egg
2 Tbl. of Parmesan cheese
1 Tbl. chopped parsley
2 Tbl. olive oil

Whisk milk and egg together.

Dredge chicken in flour, dip into the milk-egg mixture, and then press into breadcrumbs.

Place 2 Tbl. of oil in a heavy saute pan over medium heat. Add the chicken and cook for 4 min. on each side. Layer the prosciutto and cheese over the chicken. Place the saute pan under the broiler and cook until the cheese and proscuitto are golden brown. Remove from broiler and tip with Parmesan cheese and chopped parsley.

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