For the longest time, whenever I would eat out, I’d order chicken fingers. literally, every time. My husband has never been that extreme, but his most-frequently-orded dish, by far, is chicken parmesan. It’s one of his favorites.
I rarely make it at home, but this was a version I had to try. The pepperoni is such a simple addition but it really makes the dish something special. Mark loved it, so I’m sure I’ll be making this again!
Chicken Parmesan with Pepperoni
(from Food & Wine)
1 large egg
1 oz. milk
1/4 c. all-purpose flour
1 c. panko
2 skinless, boneless chicken breast halves, pounded 3/4 inch thick
Salt and freshly ground pepper
1/4 c. vegetable oil
3/4 c. tomato sauce
1/4 c. freshly grated Parmigiano-Reggiano cheese
1/2 c. shredded mozzarella
1 oz. sliced pepperoni
Preheat the oven to 450F degrees. In a bowl, beat the eggs with the milk. Spread the flour and panko in 2 separate bowls. 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 baking dish. 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.
One thought on “Chicken Parmesan with Pepperoni”
My husband would love this, thanks for the great idea.