Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- Salt and freshly ground pepper
- 2 cups all-purpose flour, seasoned with pepper and salt
- 4 large eggs, beaten with two tablespoons water and seasoned with pepper and salt
- 2 cups panko bread crumbs
- 1 cup vegetable oil or pure essential olive oil
- Tomato Sauce, recipe follows
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup freshly grated Parmesan
- Fresh tulsi or parsley leaves, for garnish
- Tomato Sauce:
- two tablespoons essential olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves garlic clove, smashed with a few kosher salt to create a paste
- 2 (28-ounce) cans plum tomato plants as well as their juices, pureed inside a blender
- 1 (16-ounce) can crushed tomato plants
- 1 small can tomato paste
- 1 bay leaf
- 1 small bunch Italian parsley
- 1 Cubano chile pepper, chopped
- Salt and freshly ground pepper
Directions
Preheat oven to 400 levels F.
Season chicken on sides with pepper and salt. Dredge each breast within the flour and tap off excess, then dip within the egg and let excess drip off, then dredge on sides within the bread crumbs.
Divide the oil between 2 large saute pans as well as heat over high temperature until almost smoking. Add 2 chicken breasts to every pan and prepare until golden brown on sides, a couple of minutes per side. Transfer to some baking sheet and top each breast with a few tomato sauce, a couple of slices from the mozzarella, pepper and salt, along with a tablespoon of Parmesan. Bake within the oven before the chicken is cooked through and also the cheese is melted, about five to seven minutes. Remove in the oven and garnish with tulsi or parsley leaves.
Tomato Sauce:
Heat essential olive oil inside a medium saucepan over medium heat. Add onions and garlic clove and prepare until soft. Add pureed tomato plants using their juices, crushed tomato plants, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and produce to some boil. Season, to taste, with pepper and salt. Reduce heat and prepare until slightly thickened, about half an hour.
Recipe thanks to Bobby Flay