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.
- 2large eggs
- ½cupall purpose flour
- 2cupspanko,(Japanese bread crumbs)
- 4chicken breast halves,skinless boneless
- salt and freshly ground pepper,to taste
- ¾cupcanola oil
- 1½cupstomato sauce
- ¼cupparmigiano reggiano cheese,freshly grated
- 2tbspflat leaf parsley,chopped
Preheat the oven to 450 degrees F.
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.
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.
Drain the chicken on paper towels, then transfer to a rimmed baking sheet. 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. Transfer the chicken to plates, sprinkle with the parsley and serve. Enjoy!
- 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
Have your own special recipe to share? Submit Your Recipe Today!