Chicken Parmesan With Pepperoni

12 ingredients
1 steps

Ingredients

  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 cups panko (Japanese bread crumbs), finely crushed in a food processor
  • Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick
  • Salt and freshly ground pepper
  • 3/4 cup canola oil
  • 1 1/2 cups tomato sauce
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup shredded mozzarella
  • 2 ounces sliced pepperoni
  • 2 tablespoons chopped flat-leaf parsley

Directions

  1. 1
    {"0":"1. Preheat the oven to 450\u00b0. 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.","2":"2. 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.","4":"3. 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."}

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