1In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
2Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
3In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
4Serve cakes topped with pasta sauce and mozzarella cheese.