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1
Add olive oil to the bottom of sauce pan and heat on medium high heat.
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2
Add garlic and onion to oil, saute until onion becomes transparent and garlic is fragrant.
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3
Add can of tomatoes and a splash of red wine.
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4
Season with garlic powder, salt, pepper, Italian seasoning, rosemary, and sugar to taste.
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5
Cook down to desired consistency.
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6
While sauce is cooking, pound out both chicken breasts, until half as thick and tender.
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7
Combine Italian and Panko bread crumbs with Italian seasoning, salt, pepper, garlic powder, and paprika in a pie dish.
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8
Season to taste.
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9
Beat eggs with milk in a separate pie pan.
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10
Submerge breast in egg mixture, then dredge through bread crumbs, making sure that it's thoroughly coated.
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11
Repeat step for thicker breading.
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12
Add enough oil in pan to submerge half of the chicken breast.
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13
Heat oil until it's hot.
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14
Submerge breast into hot oil, being careful not to burn yourself.
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15
Chicken should fry as soon as it hits the oil.
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16
Brown both sides of best thoroughly, about 7 minutes per side (this time will vary, depending on how high or low you have your heat set).
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17
Place cooked chicken breast on an oven safe dish, ladle marinara sauce on top, add slices of mozzarella, or shredded, on top of sauce, and place under broiler.
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18
Broil until cheese is golden brown.
