–Recipe–
Sauce:
1. Chop onion, garlic, and parsley
2. Sauté onions in olive oil over medium-high heat for about 6 minutes
3. Add garlic, parsley, spices, and sauté for 90 seconds
4. Add about 1 tablespoon of tomato paste and mix
5. Add a 28 oz can of whole San Marzano tomatoes and crush
6. Add 1 tablespoon of white sugar and 1/3 cup of red wine
7. Let simmer for at least 30 minutes, or up to 4 hours
8. Crush or blend to your desired consistency
Chicken:
1. Butterfly each breast in half
2. Put it inside a ziplock bag and tenderize until 1/2 inch thick
3. Put flour, eggs, and breadcrumbs in their own dish/pan
4. Mix 2 tablespoons of buttermilk into the eggs and beat heavily
5. Add parmesan cheese and pepper to breadcrumbs and mix
6. Cover chicken in flour
7. Dip it in egg wash
8. Drop it in breadcrumbs and fully coat
9. Slice mozzarella cheese into thick chunks
10. Add oil to a non-stick pan and turn the burner on medium heat
11. Add chicken and fry for 3 to 4 minutes on each side
12. Rest chicken on a rack when done
13. Preheat your oven with the broiler on high
14. Add sauce to the bottom of an oven-safe pan
15. Place chicken on top of sauce
16. Place basil, mozzarella, and parmesan on top of chicken
17. Broil for 5 minutes, monitoring so that it doesn’t burn
18. Remove and let rest for 5 minutes
–Ingredients–
Sauce:
28 oz can of San Marzano tomatoes
1 small onion
6 cloves garlic
1/4 cup of parsley, chopped
1 tablespoon tomato paste
1/3 cup red wine
1 tablespoon white sugar
3 to 4 tablespoons olive oil
1 tablespoon red pepper flakes (optional)
1 tablespoon oregano
salt and pepper to taste
Chicken:
4 medium chicken breasts
1 pound of mozzarella cheese
1/4 pound parmesan or pecorino romano cheese
1/4 cup of basic, ripped (optional)
2 eggs
2 tablespoons buttermilk (optional)
2/3 cup Panko bread crumbs
1/3 to 1/2 cup of vegetable oil
salt and pepper to taste