4 (8-ounce) boneless, skinless chicken breast halves, pounded 3/4-inch thick
salt and freshly ground black pepper
1/3 cup canola oil
1 1/2 cups tomato sauce (recipe follows)
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 cup shredded mozzarella
2 ounces sliced pepperoni
1 (15-ounce) can tomato sauce
pinch red pepper flakes
3/4 tsp garlic powder
1/4 tsp sugar
1/2 tsp dried oregano
kosher salt and freshly ground black pepper
Instructions
Preheat the oven to 450 degrees. In a small saucepan, combine the ingredients for the tomato sauce. Simmer over medium-low heat as you prepare the chicken.
In a pie plate, beat the eggs with the milk. In 2 more pie plates (or shallow dishes), spread the flour and panko. Season the panko with salt and pepper. Pat the chicken dry and season with salt and pepper. Lightly dredge each chicken breast in the flour, followed by the egg, and finishing with the panko. Press to help the crumbs adhere.
In a large skillet, heat the oil over medium-high heat until shimmering. Add the chicken and cook, turning once, until cooked through, about 7 minutes. Drain the chicken on a paper towel-lined plate, then transfer to a lightly greased baking dish.
Top the chicken with the tomato sauce, cheeses, and pepperoni. Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates and serve.
Originally Submitted
1/30/2011
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