SR20

Prepared to use up some chicken I had in the fridge.

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Did the full breading. Flour, then egg wash, then bread crumbs. I like to let them sit a while so the crust gets nice and cohesive then cook in olive oil.

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Poured on all my leftover Classico tomato sauce (forgive me, James), because using that was the other motivation for making this dish. I used mozzarella liberally along with parm because I like the texture it gives.

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375F for whatever until it’s done. Voila, dinner plus leftovers.

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