Ingredients:
Tomato Sauce:
· ½ Diced Onion
· 2 Garlic Cloved Minced
· ¼ Pd Diced Pancetta
· 1 Can San Marzano Tomatoes
· Fresh Basil & Parsley
· Extra Virgin Olive Oil
· Red Pepper
· Salt & Pepper to Taste
Chicken Parm:
· 1-2lbs Chicken Breast Cutlets
· 1 Cup All Purpose flour
· 2 Cups Bread Crumbs
· 2 Eggs
· Mozzarella Cheese
· Parmesan Cheese
· Salt & Pepper to Taste Spaghetti
Tomato Sauce:
1. One medium low heat, cook the pancetta in evoo just until it begins to crisp up
2. Then add in the dice onion. Cook for 2 minutes before adding in the garlic, red pepper and a pinch of salt. Cook for an additional 5 minutes
3. Pour in the can of tomatoes and fresh herbs. Place on the top and let stew for at least 30 minutes
Chicken Parm:
1. Season the chicken with salt and pepper
2. Create a 3 stage dredge station: one bowl with seasoned all purpose flour, one with seasoned scrambled eggs and the final with bread crumbs and optional parmesan cheese
3. Dip the chicken into the flour, then egg wash, then breadcrumbs. Repeat with each peace. Place each breaded piece onto a tray line with more breadcrumbs to prevent sticking
4. Shallow Fry in 350℉ oil for 5 minutes or until internal temperature reached 165℉
5. Place onto a wire rack. Top each piece of chicken with a scoop of the pesto, tomato sauce and two pieces of mozzarella cheese and a generous amounted of grated parm
6. Broil for 5 minutes or until the cheese is beautifully browned
1. the toasted top bun. Enjoy!
