Chicken Parmesan
                   3   large skinless, boneless chicken breasts (about 3 pounds total), split and
                      trimmed of fat 
                  2 cups milk 
                  4 cups all-purpose flour, sifted 
                  6  large eggs, beaten 
                  6 cups unseasoned dry bread crumbs 
                      Pinch of salt 
               1/2  cup extra-virgin olive oil 
                  4 tablespoons unsalted butter 
                  2 cups Mark Strausman's Tomato Sauce , warmed 
               1/2  pound fresh mozzarella cheese, thinly sliced 

                      1. Using a meat tenderizer or a heavy skillet, pound chicken breasts
                      between two sheets of plastic until flat, about 1/4 inch in thickness. Place
                      milk, flour, eggs, and bread crumbs in separate shallow baking dishes.
                      Season the eggs with a pinch of salt. Dip each breast in the following
                      order: milk, flour (shake off excess), eggs, and bread crumbs (press down
                      firmly while coating with bread crumbs). 

                      2. In a large skillet, melt butter with olive oil over medium-high heat until
                      sizzling. Arrange chicken breasts in the pan without crowding, cooking in
                      batches if necessary. Reduce the heat, and cook the chicken until golden
                      brown and the juices run clear when poked with a sharp fork, 3 to 5
                      minutes per side. Remove to a baking sheet lined with paper towels; pat off
                      excess oil. 

                      3. Place 1/2 cup of the warm tomato sauce in the bottom of a
                      9-by-13-by-2-inch baking dish. Add 3 of the cooked breasts to the baking
                      dish; cover with 1/2 cup of the tomato sauce and half the sliced
                      mozzarella. Repeat with the remaining chicken breasts and sauce, and top
                      with mozzarella. Transfer to broiler, and broil until the cheese is melted
                      and golden brown, about 5 minutes. Remove from the broiler, and serve
                      immediately.