Clean and cut chicken cutlets into strips. Coat with egg and breadcrumbs, then saute in oil until browned. Remove from pan and cover with tin foil.
In same skillet, add into remaining oil, white wine, chicken stock, garlic and tomato sauce. Stir well. Add chicken and heat for 20 minutes.
Serve with pasta if desired. That's how my family likes it. I spoon some of the pan sauce over the pasta.