|Tomato sauce||1 - 2 cups|
|Chicken Breast||4 cutlets|
|Fresh Mozarella||2 cups.|
|Bread Crumbs||2 cups|
|Vegetable Oil||1/2 cups|
Cut chicken into large, thin cutlets and pound it out to desired thinness. Season with salt, pepper, garlic powder, onion powder, and lemon.
Dredge chicken in flour, then egg, then panko.
Fill pan with about 1/4 inch of vegetable oil, then fry chicken on medium on one side until browned only on one side.
Flip the chicken, then lightly cover the chicken with sauce, then cover with shredded mozarella cheese. Place pan in the oven at 450 for about 10 minutes until cheese bubbles and burns a bit. Top with shredded parmesean and chopped basil, and a good squeeze of lemon.