Dinner tonight... Chicken Parmigiana

Tonight's meal had a false start. As in, I prepared it and we started eating it only to realize that it wasn't cooked all the way through, so I tossed it back in the oven for awhile before we tried eating a second time. At that point it was successful, thankfully. I should have realized from reading the recipe that there was no way it was going to work as written. Perhaps if I'd pounded my chicken cutlets until they were much thinner, it would have worked perfectly. In any case, here's how it all unfolded:

To make this version of Chicken Parmigiana, you dip chicken cutlets in egg and then in a mixture of bread crumbs and Parmesan cheese, then saute them for 1-2 minutes per side in olive oil before transferring to a baking dish, setting them on a bed of tomato sauce. Top each cutlet with some fresh mozzarella and slide the baking dish under the broiler for 4-5 minutes. It's that last step that failed me. There was no chance that broiling the chicken was going to cook it through in 4-5 minutes, but I played along anyway. In the end, I returned the chicken and the sauce to the oven and baked it at 375 for an additional 20 minutes and then it was perfect. In any case, despite this fairly radical change in preparation, I do plan to make this again because it was very simple to prepare and it tasted great. Next time, however, I plan to skip the broiler step and instead just bake it at 375 for a nice, safe 25 minutes. The sauce will ensure it doesn't dry out and I won't have to worry about whether or not I'm about to poison poor Mr. Fritz. Eek!