INGRÉDIÉNTS
- 2 bonéléss skinléss chickén bréasts (1 pound)
- ¼ cup all purposé flour
- 1 égg
- ¾ cup panko bréadcrumbs
- ½ cup parmésan chéésé, gratéd
- 2 tabléspoons éxtra virgin olivé oil
- 1 cup tomato saucé
- ½ cup mozzarélla chéésé, shréddéd
- basil for sérving, if désiréd
INSTRUCTIONS
- Cut chickén in half horizontally. Pound éach piécé until ½ inch thick. Sprinklé with salt and péppér.
- Add flour to a shallow dish.
- Add égg to a shallow bowl and whisk, sét asidé.
- Add bréadcrumbs and Parmésan chéésé to a shallow bowl and mix to combiné.
- ......
- ......
