4 boneless, skinless chicken breast halves (5 to 6 ounces each)
Salt and freshly ground pepper
1 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko or seasoned dry bread crumbs
1 cup canola oil
1 1/2 cups tomato sauce, warmed
1 cup grated Provolone cheese
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350°F.
Season the chicken breasts on both sides with salt and pepper.
Put the flour in a shallow bowl or on a plate, put the beaten eggs in another bowl, and spread the bread crumbs in a third. Dip the chicken first in the flour to coat on both sides and then dip in the egg to coat. Last, dip the chicken in the bread crumbs to coat. As each chicken breast is coated, set it aside on a plate.
In a large saute pan, heat the oil over medium-high heat until the oil is very hot. Drop a few bread crumbs in the oil and if they sizzle, the oil is hot enough. Cook the chicken for 2 to 3 minutes on each side, or until golden brown. Lift from the pan with tongs or a wide spatula and transfer to a baking dish large enough to hold them in a single layer. Bake for 10 minutes, or until crispy and cooked through.
Take the pan from the oven and spoon the sauce over the chicken to cover. Sprinkle with the grated cheeses. Return to the oven and bake for 5 to 8 minutes longer, until the cheese melts and the sauce is hot. Serve hot.
-The Family Kitchen, Debra Ponzek