Chicken breast, smaller pieces are best
Black pepper
Kosher salt
Whole Peeled Tomato sauce (San Marzano is a fine substitute)
Garlic
Olive oil
Crushed red pepper flakes
Fresh basil leaves
Salt
Pepper
Sugar
Pecorino Toscano Cheese
Parmeson cheese
3 eggs
Flour
Seasoned breadcrumbs or Chicken breading
Low-Moisture Mozzarella
Cherry Mozzarella

Plastic bag
Flat pan to place chicken on.
Bowl to crush tomatoes in .
Large round cooking pan
Stainless steel platter
Cast iron pan
Drying racke

Prepping the Chicken
Cut chicken thin to uniform size. At an angle.
Place chicken under and over plastic bag and pound with large round spatula. Start in middle and work your way to the ends.
Season with Salt and Pepper and let rest to release moister.
***
Making the sauce (a very simple sauce)
Tomato sauce (San Marzano is a fine substitute)
Crush tomatoes with hands.
Cut garlic (leave paper on) and crush with side of large knife.
***
In large round pad, place on heat source and add olive oil and garlic.
Add salt, helps pull moisture out of garlic.
Wait till garlic gets a little golden before adding Crushed red pepper flakes
Add Tomatoes and fresh basil
Add a little salt and a pinch of sugar
Steep off heat for 5 to 30 min and remove garlic and basil.
***
Breading the Chicken
Add Pecorino Toscano to breading.
Add parmeson cheese
Beat the eggs in a bowl
Add salt to eggs
Add Flour to pan for dredging.
Put chicken in flour pan, flip once or twice.
Then place in liquid eggs
Then place in breading. Flip several times.
***
Frying the chicken
In cast iron frying pan, add veg oil with olive oil. Half and half.
When breading sizzles its time to add chicken.
When chicken is brownish remove and put on drying rack
Add pinch of salt.
***
Assembly
Put tomato sauce on stainless steel platter.
Put chicken on top
Put more sauce on top, leave some blank spots.
Add grated mozzarella on top
Add cherry Mozzarella on top ( break them up first)
Use broiler to melt cheese.
Add fresh basil and pepper