To start this recipe there are a list of ingredients. You will need to get at least four boneless, skinless chicken breasts, pounded thin, salt and freshly ground black pepper, two cups of all-purpose flour, seasoned with salt and pepper four large eggs, beaten with two tablespoons of water and seasoned with salt and pepper, two cups of panko bread crumbs, one cup of vegetable oil or pure olive oil, and tomato sauce. After you are done with that this part follows with one pound fresh mozzarella, thinly sliced, a quarter cup of freshly grated Parmesan, and fresh basil or parsley leaves, for garnish You may now continue to the next step by preheating the oven to 400 degrees Fahrenheit. While that is preheating you are now ready to season the 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 two large sauté pans and heat over high heat until almost smoking. Add two chicken breasts to each pan and cook until golden brown on both sides, about two 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 five to seven minutes. Once that is done you can remove from the oven and garnish with basil or parsley leaves. Now to the part where you add your tomato sauce, First you are going to have to mix two tablespoons olive oil, one large Spanish onion, finely chopped, four cloves garlic, smashed with some kosher salt to make a paste, two (28-ounce) cans plum tomatoes and their juices, pureed in a blender, one (16-ounce) can crushed tomatoes, one small can tomato paste, one bay leaf, one small bunch Italian parsley, one Cubano chile pepper, chopped, and salt and freshly ground the pepper....
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