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Add the sauce to a medium saucepan and bring to a low simmer to warm through.
Stovetop: Heat oil in a cast-iron skillet or heavy-bottomed sauté pan over medium until hot, 2-3 minutes. Carefully add the chicken cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side, until cooked through.** Cook the chicken in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.
Air Fryer: Preheat to 400°F. Cook chicken cutlets for 10-12 minutes, turning halfway through cooking, until cooked through.**
Place cooked chicken in a single layer in a shallow baking pan and top each cutlet with a spoonful of sauce followed by an even layer of cheese. Reserve remaining sauce.
Preheat broiler to high with rack 6 inches from heating element. Broil chicken until cheese is golden brown and sauce begins to bubble, about 2-3 minutes. Remove from oven.
To Serve: Place chicken on plate and pour over remaining sauce. Top with fresh basil* if desired and serve alongside salad and bread or dessert.
For Herb Yeast Rolls: (Ready to eat. Heating instructions follow, if desired.) Preheat oven to 350°F. Wrap yeast rolls in aluminum foil and place in oven for 8-10 minutes until warmed through.
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