Set up your breading plates
- 1/4 C flour, 1 TBL corn starch, 1 tsp salt, 1 tsp pepper
- Two beaten eggs
- 1/2 C Panko bread crumbs
- Preheat oven-safe pan to about 350º
- Dip in flour
- Dip in eggs – hold up for most of it to drain back into the bowl.
- Cover in Panko bread crumbs
- Cook 2 minutes on each side
- Remove from heat
- Cover with tomato sauce
- Layer top with mozzarella, provalone, or fontina cheese
- Bake in oven until cheese starts to brown
- Top with basil chiffonade
- Serve over cooked spaghetti
