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)
Serves 2

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.