Chicken Parmesan (Enhanced Tomato Sauce)

I got to say when it comes to chicken parmesan, I generally enjoy the sauce more than the meat (and hence why the overflowing sauce in the picture). In this recipe, I will be making my own "post-processing" to the grocery store tomato sauce, while still demoing the basic steps (surprisingly troublesome) to making a chicken parmesan.

To make this dish more presentable, just add less sauce to the plate... Like seriously, don't bury the chicken with sauce.

• Chicken breast (using fillet here)
• Parmesan cheese
• Cheddar cheese
• tomato sauce
• Roma tomato

Other materials

• bread crumbs
• flour
• 1 egg
• basil
• rosemary
• thyme
• butter
• garlic
• shallot

• (if using whole cheese) grate cheese to medium size strands
• finely dice tomato and shallot
• crush 2 cloves of garlic

• Remove any outstanding membrane and ligaments on the meat
• season with rosemary and pepper
• cover with flour
• whisk an egg in a bowl
• mix 1 spoon Parmesan with half cup bread crumbs
• cover each chicken piece with egg thoroughly
• cover chicken pieces with bread crumbs, press down on to the chicken to get the bread to stick.

• In a hot pan, add 1 tablespoon vegetable oil, high heat.
• Place in the crushed garlic cloves and let it brown lightly. remove it from pan
• Add shallot and saute nicely
• Add tomato and tomato sauce, mix well, reduce to medium heat.
• melt one teaspoon of butter and sprinkle in basil leaves
• cook for 3-4 minutes and remove from heat.

• In a hot pan, add 3 tablespoons of vegetable oil
• put in the chicken, cook at medium heat for 3 minutes on each side or until golden brown

• Remove chicken from pan
• add shredded cheddar cheese and a tad bit more Parmesan
• pour (or, just add a spoonful) the warm tomato sauce over the cheese.
• Enjoy!