• Ready to dive in and create this masterpiece? Let’s break it down step by step.

Step 1: Prepare the Tomato Sauce

• Before anything else, I find it best to start with the sauce. It needs some time to meld flavors. In a large saucepan, heat the extra virgin olive oil over medium heat. Add the finely diced Spanish onion, cooking it until it’s translucent. This usually takes about 5 to 7 minutes. Soon enough, your kitchen will smell amazing.
• Now, toss in the minced garlic paste, sautéing for about 30 seconds until fragrant. Be careful—garlic can go from delightful to burnt in a flash! Next, pour in the whole plum tomatoes, crushed tomatoes, and the tomato paste. Stir in the bay leaf and the chopped Cubano chile for some good kick. Season with a bit of salt and pepper. Let this simmer on low heat for approximately 30 minutes while you take care of the chicken.

Step 2: Prepare the Chicken

• While the sauce simmers, it’s chicken time! Start by setting up a breading station. You’ll need three shallow bowls; one for the flour, one for the whisked eggs, and one for the panko breadcrumbs. Season the flour with salt and pepper for extra flavor.
• Take each chicken breast and coat it in the seasoned flour. Shake off the excess, then dip it into the egg mixture, ensuring it’s fully coated. Finally, dredge the chicken in panko breadcrumbs. Press down gently to make sure the breadcrumbs stick.

Step 3: Fry the Chicken

• In a large skillet, heat the vegetable or olive oil over medium-high heat. Once it’s hot, carefully add the breaded chicken breasts. Fry them for about 4 to 5 minutes per side, until golden brown and cooked through. An internal temperature of 165°F is your goal.
• Once golden, transfer the chicken to a paper towel-lined plate to drain excess oil.

Step 4: Assemble the Dish

• Now for the fun part—assembly! Preheat your oven to 375°F. In a baking dish, spread about a cup of the tomato sauce on the bottom. Place the fried chicken on top, then cover each piece with more tomato sauce. Layer the fresh mozzarella and sprinkle Parmigiano-Reggiano on top.

Step 5: Bake to Perfection

• Pop the baking dish into the oven for about 20 minutes. You want that cheese to melt and start bubbling. A few minutes before it’s done, keep an eye on it. If you like a golden top, you can briefly broil it for 2 to 3 minutes. Just remember to watch closely—burnt cheese isn’t anyone’s friend!
• Once out of the oven, let it sit for a few minutes. Before serving, garnish with fresh basil or parsley leaves and a sprinkle of dried oregano for that extra pop.