1.5 lbs. (4 pieces) boneless skinless chicken breast, sliced thin
2 large eggs
1 ½ Tablespoons Master Salt Seasoning
1 13 oz. can tomato sauce
1 cup panko or plain breadcrumbs (panko will result in a nice crunchy crust)
1 – 2 cups all purpose flour
¼ lb. fresh mozzarella, cubed
1/3 cup grated Parmesan cheese
4 fresh basil leaves
Lay chicken breast out flat on a cutting board, pound out evenly as needed. We like to sift the flour onto the chicken here and skip the first bowl.
Set out 3 bowls, add flour to the first bowl, beat eggs in the second and place panko crumbs into the 3rd.
Add ¼ cup grated parmesan cheese and ½ Tbls. Kinders master salt to the 3rd bowl with the panko breadcrumbs. Mix well.
Apply remaining 1 Tablespoon Kinder’s Master Salt evenly to both sides of chicken pieces.
Dredge chicken in flour, then eggs, and then breadcrumbs.
Press the breadcrumbs into the chicken to coat them well and let rest.
Heat ½ cup of olive oil in a skillet.
Over high heat, fry chicken for 2 minutes on each side. Breading should be golden. Chicken will not be fully cooked. Remove Chicken from pan and place on a separate plate.
Drain oil from pan, add 2/3 can of tomato sauce to skillet.
Preheat oven to 425 F.
Place chicken back into skillet, spoon remaining tomato sauce on top of chicken.
Add mozzarella, fresh torn basil leaves, and remaining parmesan cheese on top.
Bake for 20-25 minutes or until cheese is golden on the sides.