Chicken Parmesan

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4 free range chicken breasts, pounded to one inch thick

2 cups panko breadcrumbs

3/4 cup grated parmesan cheese

3/4 cup grated pecorino romano cheese

1 tablespoon freshly grated black pepper

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

3 eggs, beaten

1 cup extra virgin olive oil

8 oz buffalo mozarella

2 cups classic tomato sauce

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