Breaded chicken cutlets fried until golden, simmered in meat sauce, and topped with mozzarella, Fontina and Parmigiano — a dressed-up take on chicken parmesan.
Beat the eggs with the Marsala and salt. Steep the cutlets in the egg mixture and refrigerate about an hour.
Coat each cutlet in breadcrumbs; refrigerate 30 minutes if you have time, to help the crumbs set.
Fry 3-4 cutlets at a time in hot oil until golden on both sides, then drain on paper towels. Wipe out the skillet, spoon in enough meat sauce to coat the bottom, return the cutlets, and spoon more sauce around and on top.
Layer the mozzarella and Fontina over each cutlet, sprinkle with Parmigiano, cover, and heat on low just until the sauce is warm and the cheese starts to melt, about 4 minutes.
