Chicken Parmesean

1 C flour
1/8 tsp cayenne pepper 
2 tsp garlic powder
1 tsp salt
fresh ground pepper
3 eggs beaten
2 C Panko bread crumbs
1/2 C fresh parmesean cheese
6 thin-cut chicken breasts (you can use whole and slice in half yourself)
Fresh Mozzarella Cheese sliced
2 lg cans tomatoes (I use San Marzano) crushed by hand
3 cloves garlic
1 onion chopped chopped
2 tsp Italian seasoning
2 tsp sugar
1/2 tsp crushed red peppers
oil for frying

Salt and pepper chicken breasts.  Mix flour, cayenne pepper, garlic powder, salt and pepper in one dish.  Beat the 3 eggs in another dish.  Mix Panko and parmesean in a third dish.  This will be your dredging station.

Dredge chicken in flour on both sides, shaking off any excess.  Dip into egg until coated well, letting excess drain off.  Put into Panko bowl, pressing mixture into both sides of the chicken.  Place on a rack, which is inside a baking sheet.  Repeat process until done.  Place in refrigerator for at least an hour (this helps seal the coating on the chicken).

In a large pan, saute onions in small amount of olive oil, until translucent.  Add garlic, red pepper flakes and Italian seasoning.  Cook for a minute more.  Add tomatoes, crushing them with your hand as they come out of the can.  Add sugar and salt and pepper to taste.  Cover and simmer for about an hour.

Remove chicken from refrigerator.  Add enough vegetabe oil to your pan so that it comes up 2/3 of the side of your pan.  Heat to 350 degrees.  Add chicken and fry until brown (don't crowd the pan).  Drain, and place back on cookie sheet.  Top each piece with enough mozzarella to cover the top of the chicken.  Place in 350 degree oven, and cook until cheese is melted and just starting to brown. 

Serve with linguini and sauce.