Marinara Sauce

1 clove garlic

2 tbs olive oil

½ teaspoon red pepper flakes

kosher salt

Chicken:

1 lb chicken cut into strips

1 cup all purpose flour

3 large eggs

1/3 cup finely grated Parmesan Reggiano

kosher salt & fresh ground pepper

Course, white breadcrumbs

Peanut oil

Add all ingredients of sauce to medium saucepan, simmer at medium low for approx 20 min. add salt & pepper to taste

Chicken

Arrange three wide, shallow dishes with flour in the first, egg, parmesan, pinch of salt, and pepper in the second, and breadcrumbs and ¾ tsp salt in the third dish.

Dredge tenderloins in flour, shaking off any excess, then in the egg mixture, and last into the bread crumbs- pressing to help the crumbs adhere to the chicken. Lay them out on a baking tray and allow to sit in the refrigerator (uncovered) for at least 10 minutes, and up to 4 hours.

Heat oil in non stick skillet over medium heat (oil should bubble when chicken is placed into the skillet). Fry until chicken is golden brown and cooked through (2 min. per side).