Ingredients
- 2 eggs
- 1/4 cup milk
- 1/2 cup flour
- 2 cups panko, finely crushed in a food processor
- 4 8 oz. chicken breasts, skinless, boneless and pounded 3/4" thick
- salt and pepper
- 3/4 cup canola oil
- 1 1/2 cups tomato sauce
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 cup shredded mozzarella
- 2 oz. sliced pepperoni
- 2 Tbsp. chopped parsley
Preparation
Step 1
Preheat oven to 450 degrees.
In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere.
In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni.
Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve.