This was just so tasty! I didn't have any sauce on hand, so I made my own and it was incredible:
1 diced red onion, caramelized in a little x virgin olive oil until golden and almost creamy
1 clove garlic, added to onion last couple minutes of cooking
1 can whole tomatoes (I took them out of the liquid and crushed them into the pot with my hand.)
a big pinch dried basil and oregano
sea salt and fresh pepper
I pounded the chicken flat (it's so tender and evenly seasoned this way, plus it cooks more evenly.) I used a small cast iron skillet and pounded the chicken between sheets of plastic wrap until it was a very big, thin piece.
I dredged the chicken breasts in egg thinned a bit with milk (sometimes just straight egg can give you a coating of solid egg between the breadcrumbs- this way it breaks up the proteins a bit.) Then I dipped the chicken in italian style seasoned breadcrumbs with parmesan cheese.
I fried the chicken in a bit of olive oil and butter until golden and crispy (remember the chicken is pounded thin so this took no time) spooned on some of my homemade sauce, topped with mozzarella and parm, and broiled until the cheese was melted. It was quick, crispy, juicy, and succulent. Everyone loved it.
Next time I want to add fresh mushrooms to the sauce and try this on a bun. YUM.
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