Chicken Cutlets with Mozzerella and Roasted Red Peppers

Directions

1. To roast your own peppers you need to put them under your broiler...its that space in the bottom of your stove where you keep you pans. No, really, you can cook in it.
2. Keep the peppers about 4" from the flame until the outside is black and charred on all sides.
3. remove the pepper and put it into a bowl, tightly covered with plastic wrap. The steam will make peeling them SO easy.
4. In the meantime, heat your oil in a pan at medium high heat
5. Dredge your breast in the flour (the chicken, not your breast...that would be weird). tap a few times to shake loose the excess.
6. Dip in the eggs wash
7. Put your Seasoned Bread Crumbs in a one gallon bag and just like shake and bake, put your chicken in the bag and shake, shake, shake....
8. Put the chicken in you hot pan. You will know when its hot enough when the surface of the pan looks wavy.
9. Fry each side 2-3 minutes
10. Remove your pepper from the bowl and peel off the burnt skin.
11. Slice said pepper in to strips
12. Slice Mozzarella into 1/2" disks
13. Lay a slice of Mozzarella on top of the chicken
14. Lay a few strips of pepper on top of the cheese
15. Drizzle balsamic vinegar on top
16. Enjoy!