SR20

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

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.

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.

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