4 boneless, skinless chicken breasts, pounded thin....I took a normal chicken breast and cut them in half and then pounded them with my meat tenderizer mallet
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2-4 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly slice...i got the cheap stuff at Walmart
1/4 cup grated Parmesan....cheap stuff at Walmart works
Fresh basil or parsley leaves, for garnish
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2-4 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly slice...i got the cheap stuff at Walmart
1/4 cup grated Parmesan....cheap stuff at Walmart works
Fresh basil or parsley leaves, for garnish
Directions
Preheat oven to 350 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Preheat oven to 350 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Tomato Sauce:
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, chopped finely
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender or mashed with a masher
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 small bunch Italian parsley....i would use half of what you cut up and add to taste
Italian seasoning to your tastes
Basil seasoning to your taste
Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, parsley and bring to a medium temp. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes or less.
I found this recipe on Food Network and then revised it to how I cooked the meal. I recommend NOT having it with pasta because its pretty filling. Maybe a light salad would be nice.
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, chopped finely
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender or mashed with a masher
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 small bunch Italian parsley....i would use half of what you cut up and add to taste
Italian seasoning to your tastes
Basil seasoning to your taste
Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, parsley and bring to a medium temp. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes or less.
I found this recipe on Food Network and then revised it to how I cooked the meal. I recommend NOT having it with pasta because its pretty filling. Maybe a light salad would be nice.
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