Cook 3-4 minutes per side, turning occasionally.When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.You can do all of the dredging and set aside on a sheet of parchment paper. Next, take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying.Add the chicken livers to a colander and rinse.Mix to combine and add the water to loosen the wet mixture.

Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk.

Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.

Add the cooking oil to a skillet and heat over medium heat.

Reduce heat and cook until slightly thickened, about 30 minutes. 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.

What dredge chicken in