b'SERVES 6 6 boneless, skinless chickenbreasts teaspoon salt To make the cutlets, first remove the chicken tenderloin (the part closestteaspoon pepperto the bone and shaped like a long finger) from each breast and freeze for 3 eggs, lightly beaten later use. 2cups Italian-style breadcrumbscup olive oil, divided into two Cut each breast in half and lightly pound it between two pieces of waxed paper equal portions or plastic wrap to a thickness ofinch.SAUTED BROCCOLINI Sprinkle each breast half with salt and pepper.2 bunches of Broccolini, trimmed3 tablespoons olive oil To bread your chicken, place the beaten egg and the breadcrumbs in separate Salt to taste deep dishes or pie tins. Dip each breast half in the egg, holding it overPinchofredpepperflakes the dish to allow the excess egg to drip back into the dish. Then place eachSAUSAGE GRAVY in the breadcrumbs, pressing it firmly down into the crumbs. Gently turn the chicken over, and press the other side into the crumbs. Remove the chicken from the breadcrumbs, tapping lightly to remove any loose crumbs, and place on a sheet pan. Once breaded, your breast halves are called cutlets, or cotelette in Italian.Preheat your oven to 200 degrees.'