1. In a large mixing bowl, mix chicken, parmesan, egg, bread crumbs, basil, oregano, crushed red pepper, garlic and salt
  2. Mix thoroughly then lay out on a sheet pan, and cut into 4 equal rectangular pieces, put in freezer until solid, for about an hour
  3. Set up breading station in pans large enough to fit rectangles. Flour in one, then egg in one, bread crumbs in third
  4. Remove from freezer and bread, flour, egg, and breadcrumb
  5. In a large saute pan, put in 2 cups of corn oil to heat
  6. When the oil is hot place the first chicken parm crust in, cook for 1-2 minutes per side til golden brown. Cook all 4 then place on sheet pan.
  7. Top each with 1 full cup of Stancato’s Marinara and a quarter pound of the 6 cheese blend
  8. Place in 350 degree oven for 15 minutes
  9. Ready to top with arugula salad