Directions

Make the sauce:

1. In a large pot over medium heat, add oil.
2. Add onion and garlic to the pan and cook down for 3 to 4 minutes.
3. Add crushed tomatoes, salt, pepper, sugar and fresh basil. Stir and reduce heat to low. Simmer while preparing the rest of the dish.

Make the main dish:

1. Preheat oven to 375 F.
2. Crack eggs into a large bowl and add 2 tablespoons fresh parsley and Romano cheese. Beat together.
3. Add raw chicken cutlets to egg mixture and allow to marinate for 30 minutes.
4. In a second large bowl add breadcrumbs, adobo, garlic powder, a half-cup of Romano grated cheese and 2 tablespoons fresh parsley.
5. Remove the cutlets from the egg mixture one at a time and dredge through the breadcrumb mixture to completely coat.
6. After breading the cutlets, heat oil in a large skillet over medium heat. Lightly fry 2 or 3 cutlets on each side for 1 to 2 minutes.
7. Once the cutlets are fried, place them on a plate lined with a paper towel to absorb the excess oil. Repeat the process until all the cutlets are fried.
8. In a large baking pan, line the bottom of the pan with the sauce. Lay the chicken cutlets down in the sauce and dab additional sauce onto each cutlet. Top each cutlet with a slice of mozzarella cheese. 
9. Top each cutlet with additional sauce and grated Romano cheese. 
10. Cook for 5 to 10 minutes until the mozzarella cheese is melted. Remove from oven and serve.