1/2 c panko bread crumbs
1/2 t garlic powder
1/4 t dried oregano
1/4 t pepper
1/3 c veg oil
1/4 c torn fresh basil
heat 1T oil, add garlic, salt, oregano, stir.
about a minute later, add tomatoes and sugar - simmer on low for about 20mins. season with salt, pepper. add 1T olive oil and basil. cover and keep warm.
sprinkle chix w/1/4t salt and set for 20mins at room temp. mix mozzarella and fontina together, set aside. pie plate mix flour to egg - whisk in shallow dish. second dish pie plate mix parm, panko, garlic powder, oregano and pepper. dry chix. dredge in flour/egg mix. Coat in parm mix.
fry - brown and crispy. place on a cookie sheet. add sauce, pour cheese. heat until warm and melted. top with basil.
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