Chef Francesco Mazzei
6 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
3/4 cup freshly grated Grana Padano
8 basil leaves, shredded
fresh black pepper
all purpose flour
2 cups Panko bread crumbs
2 large eggs
Sunflower Oil, for frying
4 cups tomato sauce
8 ounces fresh mozzarella, sliced
Pound chicken breasts flat.
Beat eggs in a bowl. Dredge chicken in flour, and then dip it in the beaten eggs.
Coat the chicken in Panko bread crumbs.
Heat Sunflower oil over medium heat then adds the chicken, in batches if necessary.
Cook until browned and crisp. Drain on paper towels.
Spread tomato sauce on the bottom of a baking dish, put the chicken and then top it with the remaining sauce.