How to make a perfect steak chicken sintered bodies

Preparation

1 In a medium heat 1 tablespoon oil over medium heat. Add garlic and cook until browned. Remove the garlic.

2 Add the tomatoes and 2 tsp oregano and bring to a boil. Reduce heat to medium. Bake for about 10 minutes, stirring occasionally, until the liquid is cooked down and the sauce is thick and bulky. Season with salt and pepper.

3 Meanwhile, in a sheet of wax paper, combine the remaining 2 teaspoons of oregano, stir bread crumbs, cheese, parsley, pepper and paprika powder smooth. In a bowl, beat egg and water with a fork.

£ 4 each fillet with one-eighth inch thick with a mallet or rolling pin (a thick plastic bag over the meat and pound from the center to the edges).

5 DIP beaten each cutlet in and then into the egg mixture with bread crumbs, patting the meat to hold the crumbs.

6 In a large non-stick, heat 1 tablespoon oil in the soup over medium heat until almost smoking hot pan. Place 2 chops in the pan and cook for 2-3 minutes on each side or until golden and crispy. Remove drain the paper towel.

7 Wipe the pan and repeat with remaining oil and cutlets.

8 Transfer chops to plates and spread with tomato sauce. Garnish with oregano sprigs and serve immediately.

Recipe Notes

• additional cooking scallops and make sandwiches the next day. Just reheat in the microwave with a tomato sauce and a bit of leftover cheese.