* 1 chicken breast
* 3 tablespoons flour
* 2 eggs
* 50 g cheese
* pesmet
* parsley, basil and thyme
* salt and pepper
Cut the chicken breast into slices and beat a little with the sledgehammer. Season to taste with salt and pepper. Beat the eggs well and place the flour on a plate.
The breadcrumbs are mixed together with the grated cheese on a small grater, parsley, basil and dried thyme, a little of each.
Each slice of chicken is passed through a beaten egg, then through the flour, again through the egg, then through the flavored breadcrumbs.
Fry in hot oil on both sides until golden. Remove on an absorbent towel.
* For the tomato sauce:
* 1 cup tomato juice
* 1 teaspoon olive oil
* salt and pepper
* basil
* garlic
Tomato juice mixed with oil and spices, bring to a boil over low heat until it begins to thicken.
* For the mozzarella sauce:
* 50 g butter
* 1 tablespoon flour
* 250 ml milk
* 100 g mozzarella
* 50 g cheese
* salt and pepper
* nutmeg
The butter melts, and when it has become liquid, add the flour and mix vigorously, so that no lumps form. Dissolve with cold milk and bring to a boil again, over low heat, until it begins to thicken. Add diced mozzarella and grated cheese on a small grater. Season to taste with salt, pepper and nutmeg.
The slices are served with homemade tomato sauce and butterflies , and the cheese sauce is poured on top.
