![]() ![]() Reduce heat and cook until slightly thickened, about 30 minutes. ![]() Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Add onions and garlic and cook until soft. Heat olive oil in a medium saucepan over medium heat. Remove from the oven and garnish with basil or parsley leaves. Dip the floured strip into a the beatened eggs. Dredge chicken strips, one at a time, in the flower mixture. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. You know the oil is ready when you throw some flour into it and it sizzles or it reaches 350☏. 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. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. 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.ĭivide the oil between 2 large saute pans and heat over high heat until almost smoking. Season chicken on both sides with salt and pepper. ![]()
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