Preheat an oven to 375°F. 2. Place chicken breast between parchment/wax papers on a cutting board. Firmly tenderize chicken with a meat mallet to about ½ inch thickness. 3. Mix bread crumbs, all-purpose flour, salt, black pepper or favorite all-purpose seasoning. 4. Beat eggs in a shallow bowl. 5. Dip chicken breast in eggs. 6. Transfer breast to breadcrumb mixture. Press breading into both sides. 7. In a large frying pan on medium-high heat add 1 cup of canola or vegetable oil. 8. Cook chicken until golden brown, about 4 minutes. 9. Mix the Tofutti Better than Ricotta Cheese and the Tofutti Better than Cream Cheese together. 10. Place chicken in a baking pan. Spread each cutlet with Tofutti Better than Ricotta Cheese and Tofutti Better than Cream Cheese mixture. Add 1-2 tablespoons tomato sauce per cutlet. Layer each cutlet with an equal amount of Tofutti mozzarella cheese slices, 2-3 per cutlet. 11. Bake in preheated oven until cheese melts, about 12 minutes. Cover with aluminum foil.

Source: David Mintz, Founder and CEO, Tofutti Brands

As seen in Joy of Kosher with Jamie Geller – Late Winter 2014 – Subscribe Now.