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1
Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil.
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2
Sprinkle the chicken on both sides with salt and pepper.
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3
Combine the flour and some salt and pepper in a medium baking dish.
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4
In a second baking dish, combine the eggs, milk and minced garlic.
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5
In a third dish, combine the panko and garlic salt.
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6
Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side.
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7
Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set.
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8
Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer.
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9
Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan.
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10
Fry until light golden on both sides, about 4 minutes.
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11
Return the chicken to the wire rack.
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12
Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella.
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13
Transfer to the oven and bake until the chicken is cooked through, about 15 minutes.
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14
Serve warm.
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15
Heat the olive oil in a large heavy-bottomed pot over a medium-high flame.
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16
Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
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17
Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes.
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18
Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour.
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19
Season to taste with more salt and pepper.
