This dish is usually made with tenderized chicken breasts, I like the boneless, skinless thighs better. I pounded these a little but not a lot. The prep was typical, though: dredge in flour, then egg, then bread crumbs, Cook in olive oil until golden, then flip. Bake, topped with sauce and cheese and serve. I like a bed of spaghetti that has been tossed in butter and good olive oil with plenty of garlic.
I picked the first batch of cherry tomatoes, probably about a pint and a half. Mrs J looked at the bowl and thought they would go good on a pizza. She was right.
These are more of those naan loaves we bought at the International grocery. They are about 8 inches in diameter and make great little individual pies. I brushed them with garlic infused olive oil, added pieces of sliced provolone, and the sliced tomatoes. They went into a 400 degree oven for about 10 minutes. Add the fresh basil after they come out. Shredded parmesan works well. I use a microplane grater on a small block of hard cheese.