2 Whole wheat buns
2 Chicken breasts, scallopini
Salt and pepper
2 eggs
1/4 cup milk
1 cup flour
1 cup breadcrumbs
2 tbsp butter
2 tbsp olive oil
1/2 cup Parmesan, shredded mozzarella or provolone cheese
1 can crushed tomatoes
1 tbsp olive oil
1 clove garlic
5 leaves basil, torn
1 tbsp sugar
1 tsp salt
1 tbsp crushed chili's (optional)
1 small eggplant, sliced
1 green pepper, julienned
10 mushrooms, sliced
1/2 onion, sliced
1 red chili, sliced
1 clove garlic, crushed
Instructions:
Over medium-high heat warm the olive oil, garlic basil and crushed chili's
As soon as it starts to bubble add the crushed tomatoes, salt, pepper and sugar
Reduce heat to low and simmer for one hour
Season the chicken breasts with the salt and pepper and set up 3 bowls
In the first bowl the flour
In the second bowl beat the eggs and milk until combined
In the third bowl the breadcrumbs
Start from the first working to the third dip the chicken in each bowl each time shaking off excess
Once you have finished set the chicken aside on a baking rack to set-up
Melt the butter and olive oil together in a non-stick pan over medium heat
Once sizzling begin to fry the chicken until brown on both sides (5 Min's per side)
Preheat your oven to 350 degrees and store the chicken in the warming oven
Drain the excess fat from the pan and add the vegetables, stir-fry until softened
Remove the chicken from the oven and top with a spoonful of sauce and cheese
Return to the oven and allow the cheese to melt
Slice the buns and put a layer of vegetables on the bottom
Top the vegetables with a spoonful of sauce
Remove the chicken from the oven and add on top of the sauce
Serve immediately
Picture below
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