Ultimate Chicken Parm

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Ingredients

4 chicken breasts, pounded
bread crumbs, eggs, flour for breading station (I added parmesan cheese, fresh parsley chopped and garlic powder)
Olive oil and extra virgin olive oil for frying
Rao's sauce (heated in saucepan or microwave)
Fontina cheese, grated
parsley, chopped for garnish

Instructions

Season the chicken cutlets with salt.
Dip in flour, egg, breadcrumbs.
Heat oil in skillet (I used enameled cast iron) and pan fry cutlets until golden on both sides. I only cooked them until about 150 degrees.
(I did this step a few hours ahead which is a time saver.)
When ready for dinner, I heated the chicken on a cast iron sheet pan at 350 until almost160 degrees.
Top the centers with fontina leaving the edges to crisp and broil a few minutes until melted. (This will finish the chicken cooking time)
Remove and pour on sauce down the center, topping with parsley.