Ready in 4 hours
My technique on this classic dish.
Oregano and asiago cheese puts a
delicious taste and aroma into it.
Add tomato sauce to large pot.
Finely dice onion and pepper and add to sauce.
sprinkle liberally with oregano.
Stir, cover and set on low heat on back burner.
Mix bread crumbs with 1 tsp black pepper and
3/4 tsp oregano flakes and 1/3 tsp garlic powder.
Pour onto a plate.
Scramble eggs in a large bowl.
In a large skillet (cast iron works well) add olive oil to 1/8 inch deep and heat on medium till a drop of water sizzles in it. Pound chicken to 1/4 inch thick, dip into egg, then bread crumbs, and add to hot oil in skillet. Cook till golden on each side.
Move to a separate plate till all are done.
Pour sauce into 10X15 inch baking dish sufficient to cover bottom (about 3/4 cup) and add single layer of chicken and arrange till all fits.
Pour in the rest of the sauce and sprinkle liberally with oregano and dust with garlic powder.
Evenly add asiago cheese and evenly top with mozzerella cheese. Bake at 350 degrees till brown spots appear on cheese.
Enjoy with pasta putanesca and garlic toast !