Chicken Parmesan with Pepperoni

By JLZD

Ingredients

• 2 large eggs
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 2 cups panko, Japanese bread crumbs, finely crused
• chicken boneless breast halves, pounded 3/4 inch thick
• Salt and pepper
• 3/4 cup canola oil
• 1-1/2 cups tomato sauce
• 1/4 cup Parmigiano-Reggiano cheese
• 1 cup shredded mozzarella
• 2 oz. sliced pepperoni
• 2 Tbsp. parsley

Details

Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 450

Beat the eggs with milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in 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 (do not use aluminum foil). Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni.
Mushrooms are optional.

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.