Chicken Parmigiana

INGREDIENTS

• 1/4 cup freshly grated Parmesan
• 1 pound fresh mozzarella, thinly sliced
• 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
• Salt and freshly ground pepper
• 4 cloves garlic, smashed with some kosher salt to make a paste
• 1 bay leaf
• Tomato Sauce, recipe follows
• 2 cups panko bread crumbs
• Fresh basil or parsley leaves, for garnish
• 2 cups all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 1 small bunch Italian parsley
• 1 cup vegetable oil or pure olive oil
• 1 small can tomato paste
• 4 boneless, skinless chicken breasts, pounded thin
• 1 Cubano chile pepper, chopped
• 1 (16-ounce) can crushed tomatoes