Chicken Parmesan with Pepperoni
© Quentin Bacon
Provided by: Food&Wine
Two Italian-American favorites merge here: chicken parm and pepperoni.
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 2 cup panko, Japanese bread crumbs, finely crushed in a food processor
- 4 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
- Preheat the oven to 450°. 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.