INGREDIENTS
4 Tbsps
avocado oil
6
roma tomatoes
2 cans
tomatoes
4 tbsp
basil chiffonade
3
garlic cloves
1/2
onion
4 ozs
gradate parmesan cheese
1 Tbsp
parsley
1 Tbsp
oregano
2 Cs
japanese panko breadcrumbs
1 tsp
paprika
3
eggs
1 C
flour
1 tsp
kosher salt
1 pinch
cracked pepper
4
breaded cutlets
1/3 C
avocado oil
1
spoonful's of tomato sauce
16 Ozs
mozzarella balls
1 lb
spaghetti
1 Tbsp
oil olive
1 Tbsp
parsley
1 Tbsp
basil chiffonade
1 Oz
gradate parmesan cheese