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How To Make Chicken Parmesan with Pepperoni
Crunchy breaded fried chicken breasts are topped with tomato sauce, 2 kinds of cheese, and pepperoni then baked, for a heavenly chicken parmesan.
Serves:
Ingredients
- 2large eggs
- ¼cupmilk
- ½cupall purpose flour
- 2cupspanko,(Japanese bread crumbs)
- 4chicken breast halves,skinless boneless
- salt and freshly ground pepper,to taste
- ¾cupcanola oil
- 1½cupstomato sauce
- ¼: 5px; letter-spacing: 2px”>1cupmozzarella,shredded
- 2ozpepperoni,sliced
- 2tbspflat leaf parsley,chopped
Instructions
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Preheat the oven to 450 degrees F.
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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.
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Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere.
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In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, for about 7 minutes until cooked through.
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Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella, and pepperoni.
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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. Enjoy!
Nutrition
- Calories: 933.80kcal
- Fat: 68.06g
- Saturated Fat: 13.78g
- Trans Fat: 0.49g
- Monounsaturated Fat: 35.27g
- Polyunsaturated Fat: 14.66g
- Carbohydrates: 40.44g
- Fiber: 3.10g
- Sugar: 5.52g
- Protein: 40.27g
- Cholesterol: 193.53mg
- Sodium: 1129.91mg
- Calcium: 375.29mg
- Potassium: 629.83mg
- Iron: 3.67mg
- Vitamin A: 165.76µg
- Vitamin C: 9.06mg
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