Chicken Parmesan

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1/4 cup flour, for dusting

Salt and pepper

1 1/3 pounds thin chicken cutlets

1 1/2 tablespoons extra-virgin olive oil

1/2 cup dry red or white wine

1 1/2 cups tomato sauce

4 ounces part-skim mozzarella, coarsely shredded

2 tablespoons chopped parsley

1 tablespoon finely grated Parmesan cheese, for serving

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