4 Tony’s Italian chicken cutlets (to make from scratch, see notes below)
olive oil, as needed for sautéing
4-6 slices fresh Mozzarella cheese (or Provolone or Asiago Fresco)
1 cup Tony's Marinara sauce, or more to taste
¼ cup Parmigiano Reggiano

Preheat oven to 450 degrees. Preheat a large heavy skillet over medium-high to high heat (320-340°). Heat marinara sauce in a pan.

Add just enough oil for sautéing to pan, swirl and add chicken cutlets, sautéing to brown quickly on both sides without overcooking the cutlets - about 2 minutes per side.

Transfer cutlets to a lined cookie sheet and top with slices of cheese (use enough to cover the top of each cutlet), spoon about 3-4 tbs. of warmed sauce on top of each and sprinkle each with about 1 tbs. grated Parmigiano Reggiano. Place under broiler to toast cheese. Serve hot with pasta and salad. - Chef Mick, Tony’s Market

Notes: To make chicken cutlets from scratch, have your butcher flatten boneless skinless breasts into thin cutlets. Dredge in seasoned flour, dip in beaten egg, and then roll in Italian breadcrumbs.