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.