In a large saucepan or deep fryer, heat the oil to about 375☏. Dredge the wings in flour, shaking off any excess flour, and set aside.
Reduce heat and cook until slightly thickened, about 30 minutes. Generously season the chicken with salt and black pepper. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Add onions and garlic and cook until soft. Heat olive oil in a medium saucepan over medium heat. Remove from the oven and garnish with basil or parsley leaves. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.ĭivide the oil between 2 large saute pans and heat over high heat until almost smoking. Season chicken on both sides with salt and pepper.
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