Chicken Parmesan With Pepperoni Recipe

Name: Chicken Parmesan With Pepperoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1. Preheat the oven to 450u00b0. 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.
3
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.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Parmesan With Pepperoni falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Parmesan With Pepperoni

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